Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1/2 pound chorizo sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent.
2. Add the sliced chorizo to the skillet and cook until browned, stirring occasionally.
3. Add the diced potatoes to the skillet and stir to combine with the chorizo and onions.
4. Sprinkle the smoked paprika over the potato and chorizo mixture and stir to coat evenly.
5. Reduce the heat to medium-low and cover the skillet. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
6. Once the potatoes are cooked, remove the skillet from the heat and season with salt and pepper to taste.
7. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing onions and garlic, medium-low heat for cooking potatoes and chorizo.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 420
Total fat: 28g
Saturated fat: 8g
Cholesterol: 50mg
Sodium: 750mg
Total carbohydrates: 27g
Dietary fiber: 4g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Sweet potatoes can be substituted for regular potatoes.
- Andouille sausage can be substituted for chorizo.
- Red pepper flakes can be substituted for smoked paprika.
Variations:
- Add diced bell peppers and/or tomatoes to the skillet for additional flavor and color.
- Top with a fried egg for a hearty breakfast or brunch dish.
Tips and Tricks:
- Be sure to stir the potato and chorizo mixture occasionally to prevent sticking and ensure even cooking.
- Use a non-stick skillet to prevent the potatoes from sticking to the bottom of the pan.
- Adjust the amount of smoked paprika to your personal taste preference.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Chopped fresh parsley or cilantro, sliced green onions, or a dollop of sour cream.
Pairings:
This dish pairs well with a crisp green salad or crusty bread.
Suggested Side Dishes:
Roasted vegetables, garlic bread, or a side of rice.
Troubleshooting Advice:
If the potatoes are taking too long to cook, add a splash of water to the skillet and cover to create steam and speed up the cooking process.
Food Safety Advice:
Be sure to cook the chorizo to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Picada is a Spanish dish that typically consists of potatoes and chorizo sausage. It is a popular dish in Spain and Latin America.
Flavor Profiles:
This dish has a smoky and slightly spicy flavor from the chorizo and smoked paprika.
Serving Suggestions:
Serve hot as a main dish or as a side dish with your favorite meal.
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Region: Spanish