in Spain

Chorizo ​​and potato skewers

updated

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Ingredients for 2 servings:

  • 6 small potatoes
  • 6 Chorizo ​​Rosario
  • 12 small Pimientos de Padrón
  • Fleur de Sel
  • possibly olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

for the grill

Cook the potatoes until al dente and let cool. Thread chorizo, Pimientos de Padrón, and potatoes alternately onto two shish kebab skewers. I like to use two skewers, which I place parallel to one another and then skewer as desired, as this makes the skewers much easier to turn and prevents the skewered delicacies from spinning. Grill until the sausage is crispy brown. Sprinkle the pimientos and potatoes with a little coarse fleur de sel and, if desired, drizzle with a few drops of olive oil. Serve with aioli and baguette. Note: Chorizo ​​Roasario is available in Spanish and Portuguese supermarkets. This is the fresh, not the dried, version of the Spanish sausage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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