I’m a big fan of Club W. If you haven’t heard of it, but you like wine, you should definitely look it up. I’ve been with them since they first started and I’ve never received one bad bottle of wine.
They always send these recipe cards with their wine and I’ve never tried them. Either their ingredients are too exotic, or I just completely forget about them… This time I actually remembered and gave one a try.
I used this dish as a side and served it with green beans and grilled beef that had been marinating all day.
- 2 lbs small red and white potatoes, quartered
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons paprika
- salt and pepper, to taste
- 10 ounces spicy chorizo, cubed (I couldn’t find this in the store, so I used spicy sopresata)
- parsley, minced, for serving
For the bravas sauce:
- 7 ounces whole and peeled canned tomatoes
- 1 yellow onion, peeled and sliced
- 3 garlic cloves
- 1 tablespoon paprika
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 450 degrees F. In a large bowl (or in the sink), soak the potatoes in very hot water for at least 15 minutes. Drain, pat dry and then toss with olive oil and the spices. Arrange in one layer on a large baking sheet. Roast in the oven for 25 minutes, stir once.
- In a skillet, saute the chorizo cubes until the fat is rendered and the meat starts to crisp. Place on a paper towel to drain.
- In a food processor or blender, combine the bravas sauce ingredients except the olive oil. Blend until completely combined. Heat the olive oil in a skillet, then add the bravas sauce mixture and cook until fragrant- about 5 minutes.
- Combine the potatoes with the cooked chorizo, then either top with the bravas sauce (stir it in) or serve on the side.
This recipe also used mayonnaise dolloped on top when it was served. Make your own mayo, or top with plain greek yogurt. I decided to put dollops of goat cheese- which was a delicious decision.
I would definitely make this dish again. It was pretty easy and the flavor was wonderful.