Recipe: Spanish Chorizo with Smoked Paprika Potatoes
In continuing to document the most fun Christmas Eve meal I just had, I have to tell you about this dish!
Recap: no kids this year, no enduring family traditions, opening the door to the imaginative Spanish-style menu we developed.
I had been keeping an eye out for appropriate ingredients during the week before, and I spotted fresh chorizo at The Berry Farm while making a delivery. I’ll be darned if I can’t remember the brand, but I do recall that there were no gross ingredients, no nitrates or mentions of organ meats, and it was local. (I also picked up a package of huge, moist Medjool dates which got transformed into this recipe.)
When it came time to get serious about the menu, I browsed through chorizo recipes and was immediately struck by this concept of crisped chorizo with potatoes. I basically used this recipe from the Food Network as inspiration, http://www.foodnetwork.com/recipes/marcela-valladolid/sauteed-potatoes-with-chorizo-recipe/index.html, then tweaked it:
- doubled the onion
- included 3 cloves of garlic when sauteeing the onion
- used 5 different types of potatoes — fingerlings, Yukon gold, an heirloom purple, red bliss, and a Russett.
- added a dose of smoked sea salt at the end (I used the Hickory Stick salt that I sell)
- added a liberal amount of smoked paprika towards the end
- let the chorizo and potatoes stay together on low heat for another 30 minutes, just to make sure the flavors completely married.
In general, this is an approach that I wholeheartedly endorse! Recipes are valuable when learning, for inspiration, or when you are making something that is outside of your wheelhouse. But I always feel free, and I encourage you, to tweak a recipe according to your instincts and your tastes.