8,6 / 10
- 2 tablespoons olive oil
- 2 onions (chopped)
- 3 red Bell pepper (seeds removed, chopped)
- 1 clove garlic cloves (crushed)
- 2 bay leaves
- 5 cups waxy new Potato (halved)
- 3 cups Chorizo (thickly sliced)
- 1 ½ teaspoons paprika
- 2 cups vegetable stock
- freshly ground Black pepper
- To garnish
1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Teaspoon
Heat the oil in a large, heavy-based pan. Gently cook the onion, peppers, garlic and bay leaves for 2 -3 minutes. Add salt to taste, cover and continue cooking over a low heat for 15 minutes.
Add the potatoes and chorizo, and gently cook for 2 minutes.
Add the paprika and stock, bring to a boil and simmer for about 15 minutes until the potatoes are soft, but not falling apart and the liquid has almost evaporated. If there is still a lot of liquid left, increase the heat and continue cooking until the potatoes are just moistened.
Remove the bay leaves and season to taste. Divide between 4 warm serving bowls. Garnish with thyme.