Name: One-pan spanish feast
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram scrubbed kipfler potatoes; 2 tablespoon olive oil; 250 gram (2), thickly sliced chorizo; 2 seeded, sliced red capsicum; 1 sliced red onion; 1 clove garlic, crushed; 1 teaspoon smoked paprika; 250 gram punnet grape tomatoes; 2 tablespoon sherry vinegar; 2/3 cup large green olives; 1 cup parsley leaves; aioli, sourdough bread, to serve

One-pan spanish feast

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

500 gram scrubbed kipfler potatoes

2 tablespoon olive oil

250 gram (2), thickly sliced chorizo

2 seeded, sliced red capsicum

1 sliced red onion

1 clove garlic, crushed

1 teaspoon smoked paprika

250 gram punnet grape tomatoes

2 tablespoon sherry vinegar

2/3 cup large green olives

1 cup parsley leaves

aioli, sourdough bread, to serve

Method

1.Preheat oven to hot, 200°C.

2.In a medium saucepan, cook potatoes in boiling salted water to cover, 8-10 minutes on high, until almost tender. Drain well and slice thickly.

3.Heat half oil in a large, ovenproof frying pan on high. Cook chorizo 2-3 minutes, turning, until well browned.

4.Add potatoes, capsicum, onion and garlic to pan. Drizzle with remaining oil and sprinkle with paprika. Bake 15-20 minutes, until potatoes are crisp and golden.

5.Add tomatoes and vinegar to pan. Return to oven. Cook 4-5 minutes, until tomatoes begin to collapse.

6.Stir olives and parsley through. Season to taste. Serve with aioli and bread.

This is yummy with fried eggs! To make your own aioli, add 1 crushed garlic clove, 1 tablespoon lemon juice and 1 teaspoon lemon zest to 1 cup whole egg mayonnaise.
Note

Woman's Weekly Food

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Ingredients

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