• 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, sliced
  • 1 red chilli, chopped (with seeds if you are brave!)
  • A pich of cayenne pepper
  • A pinch of smoked paprika
  • 400g fresh tomatoes, peeled and deseeded
  • 1 Kg new potatoes, halved or quartered
  • 250g cooking chorizo, sliced to roughly same size as potatoes
  1. Heat the olive oil in a frying pan. Add the onion, garlic and chilli and fry until the onion softens. Add the cayenne pepper and the paprika and stir. Add the tomatoes and bring to a simmer. Let the whole lot cook down for about 20 minutes until you have an almost paste like consistency. Season and then blitz roughly with a handheld blender. (This can made in adavnce and re-heated when needed)
  2. Steam the potatoes for 10 minutes. Meanwhile, fry the chorizo in a non-stick pan until some of it’s red oils start to seep out. Add the potatoes (add a little extra olive oil if necessary). Fry them all together until the potatoes start to crisp up.
  3. Put the crispy potatoes and chorizo into a bowl. I serve the sauce seperately so that those who like it hot can smother their potatoes or just add a little of not.