Servings: 4
Ingredients:
4 1/2 lb potatoes
1 onion
2 small hot red peppers
11 oz chorizo
1 tbsp olive oil
2 1/2 tbsp pimentón
Preparation:
Roughly cut the potatoes into pieces. Place in a pan of water to cover with the finely sliced onion, the peppers, sliced chorizo and salt. When the potatoes are cooked, add a dressing made by frying paprika in olive oil. Season.
By Mery Huergo from the Mayor de Megueloa restaurant in Laguardia
Recipe courtesy of Spain GourmeTour magazine.
