Crispy Potato Pepper Chorizo Skewers Recipes

POTATO-CHORIZO-OCTOPUS SKEWERS

Steps:

• Cook the sherry vinegar, honey, bay leaf and a pinch of salt in a small saucepan and reduce until syrupy, 5 to 7 minutes. In a pot of boiling water, cook the baby potatoes until tender, 12 to 15 minutes; drain, then toss with olive oil and salt. Warm the chorizo in a small skillet until crisp.
• Thread the chorizo and potatoes onto skewers, alternating with the octopus. Arrange on a serving platter, then drizzle with the vinegar reduction.

POTATOES WITH PEPPERS AND CHORIZO

Steps:

• Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
• Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
• Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.