Grilled potato mix with chorizo, spinach & smoked paprika
The rich, smoky chorizo infuses the dish with spice and depth, while fresh spinach adds balance and the potatoes soak up every delicious flavor for a comforting, satisfying meal.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| Grilled potato mix | 1.8 KG |
| Chorizo | 600g |
| Fresh spinach | 400g |
| Red onions (slices in rings) | 2 |
| Garlic | 2 cloves |
| Smoked paprika powder | 8g |
| Olive oil | 80ml |
| Pepper & salt |
Preparation
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Fry the chorizo over moderate heat until the fat is released and the edges become crisp, then remove it from the pan and reserve the fat.
-
Cook the onions in the chorizo fat until soft and caramelised. Add the garlic and smoked paprika.
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Add the potato pan and cook until it fully absorbs the fat and begins to colour.
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Add the spinach and let it wilt without building up excess moisture.
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Return the chorizo to the pan and mix everything together.
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