Spanish Feast

• 1 lb new potatoes, scrubbed
• 2 tbsp olive oil
• 9 oz chorizo, thickly sliced
• 2 None red peppers, deseeded, diced
• 1 None red onion, sliced
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 9 oz baby plum tomatoes
• 2 tbsp sherry vinegar
• 4 oz large green olives
• 1/2 cup fresh flat-leaf parsley leaves
• None None aioli and sourdough bread, to serve

1. Preheat oven to 400u0b0F. In a medium saucepan, cook potatoes in boiling salted water for 8-10 mins, until almost tender. Drain then slice thickly.
2. Heat 1 tbsp oil in a large, ovenproof frying pan over high heat. Cook chorizo for 2-3 mins, turning, until well browned. Add potatoes, peppers, onion and garlic. Drizzle with remaining oil and sprinkle with paprika. Bake for 15-20 mins, until potatoes are crisp and golden.
3. Add tomatoes and vinegar to pan. Bake for 4-5 mins, until tomatoes are beginning to collapse.
4. Stir in olives and parsley. Season to taste. Serve with aioli and bread.

new potatoes, olive oil, chorizo, red peppers, red onion, clove garlic, paprika, tomatoes, sherry vinegar, green olives, parsley, aioli

Taken from recipes-plus.com/api/v2.0/recipes/33625 (may not work)