Ibérico Chorizo, Potato & Pepper Tray Bake
A little good chorizo goes a long way. In this easy tray bake, its paprika-rich oil catches the edges of roast potatoes and sweet peppers, turning a few everyday vegetables into a very satisfying supper. Add the cured chorizo near the end so it warms through without drying out. The oven can do the rest.
Serves: 2
Prep: 10 minutes
Cook: 40 minutes
Ingredients
- 500g potatoes, scrubbed and cut into 2cm chunks
- 100g 100% Ibérico de Bellota cured chorizo, cut into slices or half-moons
- 1 red bell pepper, deseeded and cut into strips
- 1 medium onion, cut into slim wedges
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped flat-leaf parsley
- Salt and black pepper, to taste
Method
- Heat the oven to 220°C (425°F). Toss the potatoes with 1½ tablespoons of olive oil and a little salt and pepper. Spread on a large roasting tray in a single layer and roast for 20 minutes.
- Add the pepper strips and onion wedges with the remaining ½ tablespoon of oil. Turn everything and roast for another 12–15 minutes, until the potatoes are tender and the vegetables are beginning to colour.
- Scatter the cured chorizo over the tray, turning a few pieces into the vegetables. Return to the oven for 4–5 minutes, just until the chorizo is hot and has released a little of its oil. This recipe uses cured chorizo, not raw cooking sausages.
- Remove from the oven and toss with the lemon juice and parsley. Taste before adding more salt. Serve straight from the tray with a simple salad if you like. ¡Que aproveche!
