On the Side – Potato and Chorizo

In a traditional clambake ingredients like corn, potato and chorizo are added to the seafood, but to cook these really well the bake has to be covered for a longer time than we like to cook our seafood. Instead we used these traditional ingredients as a side dish.

• 8 – 10 medium potatoes, parboiled
• 4 ears corn, parboiled and cut from the stalk
• 4 onions, sliced
• 2 cloves garlic, chopped
• 2 lengths chorizo, chopped
• Splash olive oil
• Salt and pepper
• 1 stalk rosemary, chopped

Heat a paella pan or wok and add a splash of olive oil and the onions, garlic and chorizo. Cook for a while until the onions are soft. Add the potatoes and corn and season with salt, pepper and rosemary. Simmer until the potatoes are crispy, then serve this delicious potato and chorizo bake.