Spanish chorizo and potatoes stew
INGREDIENTS
100 ml olive oil £0.23
5 garlic cloves, thinly sliced £0.15
2 onions, finely chopped £0.28
2 red peppers, seeded and finely chopped £0.75
1 tin of chopped tomatoes £0.28
200 g semi-cured chorizo, cut into 2-cm slices £1.39
½ tablespoon sweet paprika £0.07
1.2 kg potatoes, peeled and cut into chunks £0.50
2 tablespoons vinegar £0.04
2 sprigs of fresh rosemary, leaves picked £0.25
2 bay leaves £0.05
salt and freshly ground black pepper £0.01
TOTAL: £4.00
Preparation
1 Heat the olive oil in a large pan over a medium heat and add the garlic, bay leaves, onion and red pepper. Fry until golden for about 15 minutes.
Add the chorizo and fry for a further 5 minutes before adding the paprika and the tin of chopped of tomatoes. Fry for a further 5 minutes until the tomato has thicken into a paste, pour the vinegar and 1.5 litres of water and add the potato chunks and rosemary leaves. Season with salt, pepper and simmer for 25 minutes until the potatoes are slightly overcooked and the corners are starting to break.
