🧂 Ingredients • 200g chorizo, sliced • 1 tbsp olive oil • 1 red pepper, thinly sliced • 1 small red onion, sliced • 2 garlic cloves, minced • 1 tsp smoked paprika • ½ tsp sweet paprika • 100ml double cream • 2 tbsp tomato purée • 50ml chicken stock (or veg stock) • Handful of chopped parsley • Salt & black pepper, to taste
🥔 For the mash • 500g potatoes, peeled & chopped • 25g butter • Splash of milk or cream • Salt, to taste
🥦 To serve • Tenderstem broccoli, steamed
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Method Boil potatoes in salted water until soft (about 15 mins). Drain, mash with butter, milk and seasoning. Keep warm. Heat olive oil in a pan over medium heat. Add sliced chorizo and fry until it releases its oils and turns slightly crisp. Add onion and red pepper to the pan, cooking until soft. Stir in garlic and both paprikas. Add tomato purée and cook for 1 min. Pour in stock and simmer for 3–4 mins. Stir in cream and simmer gently until thickened Season to taste and sprinkle with parsley. Serve over creamy mash with a side of broccoli.
