in Spain

Patatas with chorizo ​​à la Gabi

updated

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Ingredients for 4 servings:

  • 800 g potato(s), small, waxy, quartered
  • 2 cloves garlic, diced
  • 4 medium-sized onions, diced
  • 4 tbsp olive oil
  • 400 g sausage (chorizo, alternatively Debrecziner), in slices
  • 500 ml instant meat broth
  • Pepper, white, from the mill
  • Salt
  • 1 bunch parsley, flat-leaf, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Spanish potato stew

Fry the garlic and onion cubes in hot oil until translucent, then briefly fry the chorizo ​​slices. Then add the potatoes and pour in enough stock to just cover them. Cover and cook for 25 minutes over moderate heat. The potatoes should be tender but not falling apart. Season generously with pepper and sparingly with salt. Sprinkle the potato pot with parsley.

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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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