This recipe for smoked mackerel and chorizo potatoes is straightforward and quick. The fried chorizo taste permeates the whole dish and the addition of smoked mackerel makes this a very tasty, hearty meal.
Serves 4
Ready in 25 minutes
Per serving:
570kcals
32.1g fat (4g saturated)
27.7g protein
45.1g carbs
5.8g sugar
3.6g salt
1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.
This dish will freeze for up to 1 month. Thaw overnight, then pan-fry in a little oil over a high heat until everything's piping hot.
2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.
3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.
© delicious. magazine
The wine to cope with these flavours is a fresh, mouthwatering rosé – try one from Spain.
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