I was in charge of making the stuffing for this year’s Thanksgiving. We all love chorizo stuffing with corn bread but, sometimes the corn bread can get a bit dry. So…I looked in my cookbooks, online, and finally came up with a stuffing that was […]
Tag: flat-leaf parsley
Saffron Potatoes with Onions and Chorizo
This recipe comes from RED Magazine. I use to make this all the time when we lived in Ireland. It’s a nice cozy dish that you can use as a side or top with a poached egg and call it dinner! I changed up the potatoes; I like to use Russets. ~Yum!
Prep Time: About 5 minutes
Cooking Time: About an Hour
3 Russets potatoes with skins left on
3 yellow onions
Freshly cracked pepper
200ml good chicken stock
Generous pinch of saffron threads
250g chorizo, cut into slices about 3mm thick
1 ½ tbsp chopped flat-leaf parsley or cilantro
Preheat oven to 400 degrees. Halve the potatoes lengthways and put in a shallow ovenproof dish. (Use a dish where the potatoes and onions can lie snugly together in a single layer, close together but not on top of each other.) Halve the onions, cut each half into four wedges and add these to the dish, too. Season.
Heat the chicken stock and add the saffron to it. Stir to dissolve, then pour over the vegetables. Put into the oven and cook for about 45 minutes or until tender, gently stirring the vegetables every so often.
Add the chorizo halfway through the cooking time – you don’t need to do anything to it except add it.
When the cooking time is up, the vegetables should be tender and the stock should have been absorbed (it’s fine if there is still a bit of liquid – you just don’t want a soup).
Scatter with your chosen herbs and serve.
Peter’s Wine Pick: Santa Cruz Mountains Tempranillo