This is another Hugh Stanley-Fearnley-Whatever recipe, which is very easy and very tasty, but it lacks a little something as a main with salad (as he suggests). Next time I think I'd at least put some mushrooms in it. Also, the result has a lot of very liquid paprika gravy with it. It either needs to be thickened somehow (maybe yoghurt?) or take out the potatoes and such with a slotted spoon and serve without all the liquid. It serves four as a main or six as a side.
Ingredients
- 3 tablespoonfuls of red wine vinegar
- 1 medium onion
- 2 tablespoonfuls of paprika powder (he says to use sweet, I used smoked)
- 1 can of chopped tomatoes
- 4 large potatoes
- 400g of cooking chorizo
- 1 big handful of flat leaf parsley
- 1 teaspoon of salt
- 1 tablespoon of ground black pepper
Method
- Preheat the oven to 180°C.
- Pour 700ml of cold water into a roasting tray (which has quite deep sides).
- Put the paprika into the water and mix with a whisk until dissolved.
- Peel and roughly chop the onion.
- Chop up the parsley.
- Peel the potatoes and chop into chunks.
- Chop the chorizo into chunks.
- Put all the remaining ingredients into the water and mix together.
- Bake, uncovered, for two hours, stirring halfway through. It's done when the potatoes are tender and cooked. Hugh suggests sprinkling with chopped parsley to serve, which would be nice, but I'm forbidden to do that in my house, due to parsley bigotry.
