Ingredients
- 1.3 kg of potatoes
- 175g of chopped leek
- 175g of chopped spring onion
- 25g of chopped green pepper
- 25g of chopped red pepper
- 25 ml of extra virgin olive oil
- 1 fresh cayenne pepper
- 2 fresh Iberian chorizo sausages from Aljomar, perfect for stews
- 50g of choricero pepper pulp
- 50g of fried tomato
- 1 small bay leaf
- 2 cloves of chopped garlic
- 1.5 l. of chicken broth
- Salt
Preparation of Potatoes with Iberian Chorizo Aljomar
Cut the chorizo into 1cm slices and peel the potatoes. Sauté the chorizo in a saucepan with olive oil for one minute, just enough to infuse the oil with the flavor, then remove and set aside.
In the same oil, sauté the leek, peppers, onion, garlic, and cayenne pepper with a pinch of salt for 7-8 minutes, without letting them brown.
Crack the potatoes onto the sautéed vegetables. Add the pulp of the dried red pepper and sauté everything together for another 2 minutes. Add the fried tomato sauce, the reserved chorizo, and the bay leaf, and mix.
Moisten with the hot broth and cook over low heat for 45 minutes or until the potato is cooked through.
Season with salt and serve piping hot
