You need
500g red or purple (or both) potatoes, boiled in skins (the skins are very thin, so I left them on as they say all the nutrients are tucked under the skin); halve or quarter the cooked potatoes
150ml good quality olive oil
1 medium white onion chopped or 4 spring onions, sliced
2 cloves garlic finely chopped
½ red pepper and ½ yellow pepper cubed
15ml paprika (I prefer the hot or picante, but you can use half hot : mild, or all mild)
5ml salt
100ml chopped chives or parsley
Optional additives to make your dish more interesting, considering colours and textures:
About 250ml cherry tomatoes – add after spices, stir fry lightly not to break them up
250ml sliced or halved button mushrooms – sauté with oil and spices
2-3 Chorizo sausages, sliced, sauté with oil and spices or cook in the microwave for 30 seconds on high
4 slices pancetta or bacon, cook crisp and add at the end
For my dish I added chicken thighs, to make a main course.
250ml good quality chicken stock
125ml white wine
To prepare
- Heat the oil and add the onion and sauté for a few minutes, then add the cubed pepper and cook until the onion is tender
- Add the garlic, paprika and salt
- If you are using chicken thighs, remove the onions and peppers and set them aside.
- Place the thighs, skin side down, into the pan and allow the skin to brown. (I always slash slits into the thigh flesh, allowing the flavours to penetrate and speeding up the cooking)
- Turn the thighs, add the stock and wine; allow the mixture to simmer until the thighs are tender.
- Just before serving add the potatoes and the onion/pepper mixture, the chives or parsley and the chorizo. Allow it to heat through and serve.
