add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and ...

A classic Spanish chorizo uses garlic, herbs, white wine, and smoked Spanish paprika (typically made of pimento peppers, this ...

Pass the sauce through a fine sieve and discard the puréed chorizo and vegetables. Taste for seasoning. Set aside and keep warm while cooking the hake. Remove the hake from the fridge 15 minutes ...

Toss again, check the seasoning. Sprinkle with flat parsley ... Peel the casing off the chorizo if necessary and then half or quarter each round depending on size. Add to the pan with the crushed ...

Soaking the fillets in milk takes care of the oiliness, while Spanish chorizo and roasted red peppers stand up to the bold flavor. Smaller blues are best for pan frying. Look for the freshest ...