Add the onions and garlic and ... then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Stir in the potatoes, then pour in the wine and water, season with some salt ...

Add ½ tsp fennel seeds, 1 ½ tsp smoked paprika and then 500g waxy potatoes. Stir this around, season, and cook until the ...

Earthy brown lentils are simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot stew inspired by the Spanish dish lentejas con chorizo.

The problem with soy chorizo is that it is very dry. I typically add a lot of oil or butter to perk it up, but this time I added tomatoes instead. I started by putting potatoes in a frying pan ...

Add the chorizo, then place the pan on a very low ... a saucepan over a medium heat until it foams. Add the chopped potatoes and onions, season with salt and pepper, then stir well and cover ...

Cook until the onion turns soft and translucent and the chorizo has started to release its oils. Add the garlic and cook for a further 3-4 minutes. Add the potato, turn up the heat and fry for ...

Remove the chorizo from the pan and set aside, leaving the rust red oil. Turn the heat down and add 3 finely chopped celery sticks and 1 large finely chopped onion. Pop the lid on and cook for 10 ...

Heat a tablespoon of the oil in a saucepan over medium heat and add the chorizo ... onion and garlic and cook gently for 5 minutes. Add the leek and cook for a further 5 minutes. Add the potatoes ...

Scoring baked sweet potatoes and then broiling adds a hint of smoke and lets the chorizo butter soak into every bite. These orange root vegetables are at their best with cilantro and lime juice.