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Categories:
extra-virgin olive oil onion potatoes portobello mushroom green bell pepper bay leaf paprika red pepper water Spanish chorizo salt
Viewed: 64 - Published at: a year agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 1 small portobello mushroom, stemmed and cap thinly sliced
- 1/2 green bell pepper, diced
- 1 bay leaf
- 1/2 teaspoon pimenton de la Vera (smoked Spanish paprika)
- Pinch of crushed red pepper
- 2 cups water
- 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
- Salt
Method
- In a large skillet, heat the oil.
- Add the onion and cook over moderate heat until softened, 5 minutes.
- Add the potatoes and portobello and stir to coat with oil.
- Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.
- Cook the potatoes over low heat for 10 minutes.
- Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes.
- Season with salt, discard the bay leaf and serve.
