9 oz (250g) of semi-cured chorizo
18 oz (500g) of scrubbed waxy new potatoes
1/2 tsp of paprika
1/2 tsp of cumin
The zest of one unwaxed lemon
1/2 tbsp of red wine vinegar and a 1/2 tbsp of sherry vinegar or 1 tbsp of normal vinegar and 1 tbsp of olive oil
1. Cut the potatoes in half and boil in a pot of boiling water for 10 minutes or until tender. They are ready when you can gently pierce the potatoes with a knife.
2. Once cooked drain the potatoes and blanch with cold water under the tap to clean starch and stop the cooking process.
Place a large frying pan on a medium heat and meanwhile cut the chorizo into large, 2 cm pieces. When the pan is hot add the chorizo and fry for 5-7 minutes. This will render the chorizo fat and release the aromatic oils.
3. After 5 minutes add the new potatoes and stir the pan to coat the potatoes with the chorizo oil. Turn off the pan and season with the cumin, paprika and a pinch of course sea salt. Add the vinegar and lemon zest and mix the ingredients well. If the chorizo and potato is looking a bit dry then add a splash of cold extra virgin oil to coat the oil. Enjoy!