Ideally use Spanish chorizo sausages for cooking, which are now widely available. But you can happily substitute with ‘chorizo-style’ sausages or even plain. Heat 2 teaspoons oil in a saucepan ...
As soon as I got home I had to make it. I’ve made this recipe dozens ... it has to be Spanish chorizo—not Mexican chorizo. It’s also delicious, but a different type of sausage entirely.
Divide the chorizo sausages and the new potatoes between the 2 tins ... Eat cold or reheat individual portions in the microwave until piping hot all of the way through. MAKE AHEAD / STORE: Leftovers ...
large 1 inch slices of giant puffball mushroom,, medium egg, beaten,, white breadcrumbs,, smoked paprika,, tumeric,, small pinch of chilli flakes,, dried oregano ...