Claudia Roden’s recipe for potatoes with chorizo

This comforting dish is the taste of Spain’s Rioja region in a pan

This is an earthy, strongly flavoured dish that is served in the Rioja region as a starter or a main course. By tradition, the potatoes are cut only to halfway through with a wide knife, then snapped open by twisting the blade. This is meant to release more starch, which makes the sauce thicker and allows the potatoes to absorb more flavour. Small pork ribs, shallow-fried or roasted in the oven, are sometimes added to make it a meatier dish.

Serves 2 as a main course
onion 1 large, peeled and chopped
olive oil 3-4 tbsp
spicy chorizo 200g, fully cured or semi-cured (the cooking type), cut into 1cm slices
garlic 2 cloves, peeled and chopped
new potatoes 500g, peeled and cut into 3cm pieces
pimentón dulce or sweet paprika ½-1 tsp (optional)
salt

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