Very simple meal, can be improvised and built upon.
Serves 4-6 as a snack, or 3 as a meal with tossed (Romaine? Chickory with iceberg?) salad
- 1 onion, peeled and finely chopped
- 150g cooking chorizo, cut into 1cm chunks or decent polish smoked sausage, or some ‘white’ sausage..)
- 1tbsp olive oil
- 500g waxy new potatoes, peeled and halved or 500 g older potatoes which do not fall apart in cooking (like Yukon Gold)
- 500ml vegetable or chicken stock
- 1tbsp chopped parsley
- Salt and freshly ground black pepper
- ½ tsp of chilli or cayenne (optionally, to mix and add with chicken stock)
- Gently cook the onions and chorizo in the olive oil for 3-4 minutes, stirring every so often.
- Add the potatoes and stock, bring to the boil and simmer for about 15 minutes until the potatoes are soft, but not falling apart and the liquid has almost evaporated. If there is still a lot of liquid left, turn the heat up and continue cooking until the potatoes are just moistened with the liquid.
- Stir in the parsley and serve warm or piping hot.
- Eat with crusty bread and/or with a good tossed salad (herbal vinaigrette)