A delicious combination of flavours and textures, smoky paprika, tender roasted shallots and new potatoes make this an easy, inexpensive crowd pleaser.
Preparation time: 15 minutes
Cooking time: 30 minutes
20 shallots, peeled
750g new potatoes, washed and halved
100g chorizo, cut into chunky pieces
1 tbsp olive oil
1 clove garlic, crushed
1-2 tsps smoked paprika
1 tbsp parsley, finely chopped.
1 x 350g tub ready-made tomato and chilli sauce
Greek yoghurt, to serve
What to do
Pre heat oven 200c / 180c fan / Gas 6.
Place the shallots, new potatoes and chorizo onto a roasting tray or in an oven-proof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated.
Cook for approx 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden. Sprinkle with the parsley.
Heat the tomato and chilli sauce.
Serve, the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip in to them.
Recipe courtesy of: www.ukshallot.com