Patatas con Chorizo (The Tapa Style)

Ingredients for 4

4 large Potatoes (approx. 800g): Use a floury/starchy variety like Agria, Kennebec, or Russet for the best crunch.
250g Chorizo Fresco: Look for the soft “cooking” chorizo (Dulce or Picante).
4 cloves Garlic: Smashed with the back of a knife (keep the skins on for a rustic look).
1 tsp Pimentón de la Vera: Smoked Spanish paprika (Sweet or Hot depending on your preference).
Extra Virgin Olive Oil: For frying.
Coarse Sea Salt: To finish.
Fresh Parsley: Finely chopped for a pop of colour.

Recipe

Peel the potatoes and cut them into irregular 2cm cubes. In Spain, we often “crack” the last bit of the cut to create more surface area for crisping.
The Par-Boil (Optional but Recommended): Place the potato cubes in salted boiling water for 5–7 minutes. They should be slightly tender but not falling apart. Drain and let them steam-dry for a few minutes. Dry potatoes = Crispy potatoes.
Heat a generous amount of olive oil in a wide skillet over medium-high heat. Add the potatoes and the smashed garlic cloves. Fry, tossing occasionally, until the potatoes are golden and have a “crust” (about 10–12 minutes).
Slice the chorizo into 1cm thick rounds. Add them to the pan with the potatoes. As the chorizo cooks, it will release its pork fat and paprika, staining the potatoes a beautiful deep orange.
The “Sazón”: Once the chorizo is browned and the potatoes are fully cooked, turn the heat to low. Sprinkle over the Pimentón. Stir quickly for 30 seconds (don’t let the paprika burn, or it will turn bitter!).
Remove from the heat. Toss with a pinch of coarse sea salt and the chopped parsley.

Chef’s Tip: The “Orange Gold”: The oil left in the pan after frying is pure flavour. Don’t discard it! In many Spanish homes, that leftover chorizo oil is saved and drizzled over toasted bread the next morning. For your book, suggest serving this tapa with a side of crusty baguette specifically to mop up that vibrant red oil.