Spanish chorizo & potato salad

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Cooking & Recipes

When a hearty and crowd-pleasing side dish is required, this is my number one go-to. The humble potato salad is taken to all-new and decidedly Spanish heights with the addition of chorizo (the spicier the better!), manchego cheese, smoked paprika, and a few other bits and pieces that really pack a flavour punch. Best of all, there’s no fancy plating required: the bright reds, yellows and greens of the ingredients do all the work for you. In a vegetarian-inspired pinch, the chorizo can be subbed out chargrilled eggplant or zucchini – just be sure to include the paprika for that lovely smoky flavour.

Peel and chop 500g of potatoes, and boil in salted water until tender. In a large pan, fry 250g of sliced chorizo until it’s just about cooked, then add a teaspoon of smoked paprika, half a finely sliced onion, and 75g of chopped semi-dried tomatoes. Stir until the chorizo is lovely and crispy, then add the cooked potatoes and the zest of a lemon. Toss everything together in the pan, then transfer to a large bowl and stir through 150g shaved manchego, the juice from the zested lemon, a tablespoon or two of olive oil, and a large handful of rocket or baby spinach. Season with salt and pepper, and serve warm with some nice crusty bread.

Adapted from What Katie Ate: Recipes and Other Bits and Bobs, Katie Quinn-Davies |


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