This week’s easy Spanish recipe (Cachelada Leonesa) is still a hearty one – perfect for these evenings when the summer weather is a bit late arriving. It is basically sausage and potatoes… but by using good quality chorizo and that pinch of saffron, it will be way more authentic. Seriously simple… enjoy!
Ingredients (per person)
- One medium potato, peeled and chopped into four, or sliced thickly
- 4 to 5 inches of chorizo – cut into nice big thick slices
- Small pinch of saffron (use a pinch of turmeric if you can’t get saffron)
- Pinch of salt
- Small bay leaf
- Pop the quartered or sliced spud and the chorizo into a saucepan with just enough COLD water to cover.
- Add the saffron, salt and bay leaf
- Bring the pot up to boil
- Cover, and turn the heat down then leave it gently simmering for between 45 minutes and an hour… long enough for the potato to be tender
- Try not to stir it if you have chosen to slice your potato, as it may disintegrate
- Don’t top up the water – it shouldn’t boil dry if you have the heat low enough
- Remove the bay leaf and serve!
- I sprinkle with a bit of freshly cracked black pepper as I serve it – but then I do like my pepper
- It looks like there isn’t a lot of seasoning in this dish – but if you use a good quality chorizo, then you won’t need any because its flavours will seep into the juices anyway
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.