Spanish chorizo and potatoes tapas and how to properly cook with seitan and nail it!

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo reduces calories while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for cooking.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is typically cheaper.

Slice the chorizo at an angle.

Fry the chorizo in olive oil with smoked paprika until browned, then set aside.

Add sliced onions and red bell pepper to the cast iron skillet, cooking over medium heat.

Cover and cook for 3 minutes to steam the vegetables.

Add minced garlic and cherry tomatoes, then stir in bay leaves and dried chilies.

Add smoked paprika and tomato puree, mixing well.

Cut potatoes into chunks and add to the skillet, ensuring they have ridges for starch.

Pour in enough water to cover 80-90% of the potatoes, then cover and cook for 30-35 minutes until soft.

Add spinach 5-10 minutes before finishing, breaking the leaves into smaller pieces.

Add sherry wine vinegar and a couple of tablespoons of wine to deglaze the pan before serving.

Return the chorizo to the skillet and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens