Ingredients

Total Time: 25-30 minutes | Servings: 2-4 servings.

• 225g fresh San Martín Spanish cooking chorizo (the soft kind, or 80 grams of our Spanish Mild or Chorizo Colorado cured salami)

• 1 lb (450g) potatoes, cut into ¾ inch dice (Yukon Gold or waxy new potatoes work best)

• 1/4 cup water or chicken broth

• 1/2 teaspoon smoked paprika (Pimentón de la Vera), optional

• 1 tablespoon fresh parsley, chopped (for garnish)

• 2 tablespoons olive oil (or just the fat rendered from the chorizo)

• Salt and pepper to taste

Instructions

1. Prep the Chorizo

Slice the chorizo into ½ inch thick rounds.

2. Par-Cook the Potatoes

Place the diced potatoes in a pot and cover them with cold, salted water. Bring to a boil and cook for about 5-7 minutes, until they are just tender but still hold their shape. Drain them well.

• Tip: Par-boiling ensures the potatoes are cooked through without over-frying and helps them get a great crispy texture later.

3. Cook the Chorizo

Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the sliced chorizo and cook for 3-5 minutes, stirring occasionally.

4. Add Potatoes

Use a slotted spoon to remove the chorizo slices, leaving the fat in the pan (and adding olive oil if using). Increase the heat to medium-high. Add the drained potatoes to the pan and toss them in the chorizo oil.

5. Fry Potatoes

Fry the potatoes for 5-8 minutes, stirring occasionally, until they are golden-brown and crispy.

6. Finish & Season

Return the chorizo to the pan. Sprinkle with the smoked paprika (if using) and the water/broth. Stir well and cook for 1-2 minutes until the liquid has mostly evaporated and the paprika flavor has bloomed.

7. Serve

Season with salt and pepper to taste. Serve immediately in a small bowl or on a plate, garnished with fresh chopped parsley. Serve with crusty bread.