Chorizo, potato and watercress salad

Chorizo has a typical taste of Spain.  It is often at its best when combined with other flavours.  In this dish it is served with potato and watercress – a combination that makes an excellent starter, a tapas dish or even a light lunch.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 35 Mins

Ingredients

For 4 servings…

240 gms          Chorizo sausage  - cooking      

60 gms            Watercress

4 tbs               Shallots  - chopped   

4 tbs               Parsley  - chopped    

                      Salt          

                      Pepper  - freshly ground, black 

40 gms            Butter       

5 tbs               Olive oil    

400 gms          Potatoes  - new       

Method

Either boil the potatoes or steam them until soft.  Then then dry them and cut in half lengthways.

Heat a grill to a medium temperature.

In a heavy-bottomed frying pan, heat 4 tablespoons of the olive oil until beginning to smoke.  Add the potatoes, season with salt and pepper and cook until nicely golden brown.

While the potatoes are browning, split the chorizos in half lengthways and score the cut side with a crosshatch about 1mm deep.  Grill for 2 to 3 minutes on each side.

Add the butter and shallots to the potatoes and cook for another 5 minutes.  Stir in the parsley and remove from the heat.

Drizzle the watercress with the remaining tablespoon of olive oil, sprinkle with a pinch of salt and serve

with the potatoes and the grilled chorizo.  Spoon a little of the oil from the chorizo on to the potatoes.

Wine recommendations

An aromatic white, a light red or a bone-dry Sherry.

Conventional

     Côtes de Gascogne blanc

     Manzanilla Sherry

Interesting

     Beaujolais

     Sancerre