| Servings | serves |
Ingredients
- 500 grams Chat Potatoes, Baby quartered
- 1 tablespoon Olive Oil
- 1 Garlic Clove crushed
- 1 Onion finely chopped
- 250 grams Chorizo Sausage halved lengthways, cut into 1cm-thick slices
- Pinch Smoked Paprika
- Pinch Cayenne Pepper
- Pinch Caster Sugar
- 1 cup Tomatoes Canned Chopped
- 2 tablespoons Dry Sherry
- 2 tablespoons Flat-leaf Parsley Finely chopped , to serve
Saffron Mayo
- 1 cup Whole-Egg Mayonnaise
- 1 tablespoon Lemon Juice
- ½ teaspoon Saffron Threads soaked in 3 teaspoons hot water
- Sea Salt Flakes to season
- Black Pepper to season
Ingredients
Saffron Mayo
| |
Instructions
- To make saffron mayo, combine mayonnaise, lemon juice and saffron mixture in a small bowl. Season with salt and pepper. Set aside.
- Put potato in a large saucepan of salted water over a high heat. Bring to the boil and cook for 6 minutes or until potato is just tender. Drain well. Return potato to pan over a high heat. Cook, turning occasionally, for 10 minutes or until golden.
- Meanwhile, heat oil in a large frying pan over a medium-high heat. Add garlic, onion and chorizo and cook, turning occasionally, for 8 minutes or until golden. Add paprika, cayenne pepper and sugar and cook for a further 2 minutes.
- Add tomato and cook, stirring, for 4 minutes or until liquid has evaporated. Stir in sherry and cook, stirring, for 2 minutes or until sherry has evaporated. Add potato and stir to combine. Season with salt and pepper.
- Divide potato mixture among serving bowls and sprinkle over parsley. Serve with saffron mayo and lemon wedges on the side.
Share this Recipe