A hint of Spanish flavour from the sausages makes this utterly delicious. No chorizo? Try smoked sausage or kielbasa.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2008
- 2 Yukon Gold potatoes (about 1 lb/500 g)
- 2 chorizo sausages (about 8 oz/250 g) sliced
- 1 tablespoon extra-virgin olive oil
- 1 onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (28 oz/796 mL) diced tomatoes
- 1 teaspoon paprika
- 1 bay leaf
MethodPeel potatoes. Quarter lengthwise; cut crosswise in 1/4-inch (5 mm) thick slices. Set aside.
In large saucepan, cook sausages over medium heat for about 3 minutes or until browned; remove and set aside. Drain fat from pan and wipe out.
In same saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, for about 5 minutes or until tender. Stir in potatoes; cook, stirring, for 2 minutes.
Add tomatoes, paprika, bay leaf and 4 cups (1 L) water; bring to boil. Reduce heat and simmer for 30 minutes.
Add sausages; simmer for about 15 minutes or until potatoes are tender. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Nutritional facts Per serving: about
- Sodium 1111 mg
- Protein 17 g
- Calories 384.0
- Total fat 22 g
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 31 g
- Iron 26.0
- Folate 12.0
- Calcium 8.0
- Vitamin A 5.0
- Vitamin C 58.0