Quick chorizo and potato 'stew'

Sunday, July 29, 2007

Serves 1 and 1/2. Time = 20-40 minutes.

1 onion
2 tomatoes
5 smalish new potatoes
Tomato puree
Black pepper

Quarter the potatoes and boil fast for ten minutes. Drain, saving half the water.

Chop the onion and tomato.

Fry onion until soft, then add tomato.

Slice chorizo.

Add to frying pan.

Add potatoes and some of the starched water.

Add big squeeze puree, pinch basil, pinch parsley, pinch ground black pepper.

Cover and simmer for however long you like, however fast you like, until the 'stew' has thickened / reduced.

Serve. If not lunchtime, wash down with gallons of rioja.



Sunday, July 29, 2007


Blogger Alfred Soto - 4:20 pm

You could certainly give my Cuban cooking competition.


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Nick Southall was born in southwest England at the tail end of the 70s, and is the youngest of three brothers. He has a degree in popular culture and philosophy and has written about music for Stylus Magazine, The Guardian and Drowned In Sound, amongst others. He likes red wine, expensive headphones, spicy food, and the Hungarian national football team of the 1950s. His favourite record is the last one he listened to. You can contact him by email via sickmouthy @ gmail dot com should you so wish.

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