1、Papas a lo pobre with chorizo

Start the day with this rustic, beautiful brunch dish of crispy, smoked paprika-flecked potatoes with rosemary, crushed garlic and fried eggs

Papas a lo pobre with chorizo recipe

Ingredients

Method

Allow the chorizo to form a crust before turning.
  • Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.

  • https://www.truecookbook.com/recipe/papas-a-lo-pobre-with-chorizo-9074/

    2、Spanish eggs with chorizo & peppers

    You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
    Spanish eggs with chorizo & peppers recipe

    Ingredients

    Method

    1. Steam the potatoes for 15-20 mins or until cooked.
    2. Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
    3. Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
    4. Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

    3、Chicken with chorizo & leeks

    This Spanish-style dish is full of flavour and can be made ahead
    Chicken with chorizo & leeks recipe

    Ingredients

    Method

    1. On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
    2. Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the Sherry. Let bubble for 1 min, stirring well, taste, then season.
    3. Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
    4. Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.

    4、Salad of smoked haddock with chorizo and poached egg

    Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress
    Salad of smoked haddock with chorizo and poached egg recipe

    Ingredients

    Method

    1. Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
    2. Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
    3. Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
    4. Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
    5. To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.

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