RECETAS Y COCINA

Ingredients

• 1 kg potatos
• 8 lamb ribs (optional)
• 250 g of chorizo sausage
• 1 onion
• 2 peppers (for frying)
• 1 or 2 dried red peppers
• 2 cloves of garlic
• Olive oil
• 1 bay leaf
• 1 chili pepper
• 1 teaspoon of sweet and spicy paprika
• Parsley
• Salt

Preparation

Peel and wash the potatoes.

Enter the tip of the knife in each to begin to cut them. Do this with your hands so that the starch comes out more easily, and thickens and softens the sauce.

Cut the peppers and dry red peppers.

Remove the stalks and seeds from the inside.

Brown the chopped onion and garlic cloves in olive oil in a saucepan over a low heat.

If you want to enrich the recipe to make it a one-pot dish you can add the lamb ribs, which are stewed along with the rest.

Add the potatoes to the pot and stir so that they do not stick to the bottom.

Add the paprika, the bay leaf and a mix made with a little garlic, chopped parsley and salt.

Add the chorizo and hot water, and stir the potatoes well so that they are almost covered.

Place the pot on the heat and simmer briskly for five minutes.

Let the dish cook very slowly for almost half an hour.

Check the salt, taking into account the presence of the chorizo.

If it is not spicy enough or if your guests like strong flavours you can add a chili without stalks or seeds for the last five minutes of cooking.

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Presentation

Serve the potatoes in a ceramic casserole dish, in a tureen or in four individual soup plates in which chunks of sausage and two ribs per person have been placed beforehand.

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