Patatas con Chorizo

Ingredients

• 1¾ lbpotatoeswaxy; diced or sliced
• 7 ozchorizocut into pieces or slices
• 1 clovesgarlicfinely chopped or thinly sliced
• 1chiliseeded, cut into thin rings or slices
• 3 tbspolive oilfor frying
• saltto taste
• pepperto taste
• 1bell pepperdiced, fried with the sausage (optional)
• 1 tsppaprikafor seasoning (optional)
• 1lemonzest and juice (optional)
• 8shallotshalved or quartered, fried along (optional)
• 1 cupred winefull-bodied, as cooking liquid (optional)
• 1 bunchchivessnipped, for garnish (optional)

Method

1. Prepare the potatoesPeel the waxy potatoes and dice them or cut them into slices, whichever you prefer.
2. Chop the chorizo and vegetablesCut the chorizo into chunks or slices. Peel the garlic and chop it finely or slice it thin. Trim the chili, scrape out the seeds and cut it into fine rings. If you like, also dice a red bell pepper and halve or quarter a few shallots.
3. Fry the chorizoHeat the olive oil in a large frying pan and fry the chorizo over medium heat for about 3 to 4 minutes, until it releases its red fat. If you're using the bell pepper, add it now and fry it along with the sausage.
4. Sauté garlic and chiliAdd the garlic and chili and fry briefly until fragrant, without letting the garlic brown.
5. Coat the potatoes in fatTip the potatoes into the pan, turn them well in the fat and, if you like, dust them with paprika. The shallots go in at this point too.
6. Cook potatoes until goldenCook the potatoes over medium heat for about 20 to 25 minutes, turning them now and then, until they're tender with a little bite and golden all over. For a braised version, pour in a full-bodied red wine instead and let the potatoes cook in it, covered, until soft.
7. Season and serveSeason with salt and pepper. If you like, brighten it up with a little lemon zest and a squeeze of lemon juice and scatter over snipped chives. Serve hot.

Tips and variations

For a juicier take, braise the potatoes with paprika and lemon zest in just a little water until slightly soupy, stir in lemon juice and let it all sit for at least an hour. For something heartier, cook whole chorizos with the potatoes, rosemary and chili in red wine and chicken stock, then finish with a splash of red wine vinegar; that version makes a good side dish. Or parboil the potatoes and fry them as crispy fried potatoes with shallots, finished with chives. Serve as a tapa in small bowls, with toothpicks for picking.