1 kilo of cooking potatoes
4 tablespoons of olive oil
3 garlic cloves
1 dessert spoon of hot la Vera paprika
3 dessert spoons of 'choricero' pepper flesh
Peel and wash the potatoes and “hash” them into medium sized pieces. The action of “hashing” is very important so that the potatoes release starch and the broth thickens. It consists in introducing the knife slightly into the potato and pulling it upwards so that the potato breaks and the cut is not clean.
Put the olive oil into a saucepan on a low heat and fry the three cloves of garlic.
When the garlic is slightly golden, add the hot la Vera paprika (or sweet, if you prefer) and stir. It is important that it doesn’t burn, so the heat must be kept low. Then add the 'choricero' pepper flesh and several pieces (also according to your preference) of Chorizo Extra Sarta.
If the chorizo is very cured, put it into the saucepan at this stage, if it is fresher then add it later so that it doesn’t fall apart. After the chorizo, add the previously “hashed” potatoes. Stir this all together in the saucepan for a minute with a wooden spoon.
Add the water until it practically covers them. Add salt according to your preference (can be rectified later) and keep the heat at medium-high until the potatoes are at their peak. Serve up right away accompanied by some chillies in vinegar or in oil, as you prefer.
TIP: To find out whether the potatoes are cooked or not, prick one of them with a knife and lift it up. If the potato falls due to its own weight, the potato is at its peak.
ADVICE: Accompany with a Rioja wine of a certain character. A vintage or the new expressive wines from young wine-growers of the DOCa. Rioja.
Makes 4 servings.
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