3 Yukon gold or other semiwaxy potatoes (approx. 350g)
30g plain flour
pinch pimentón
2 eggs, beaten
1 large banana shallot, finely sliced
2 garlic cloves, finely sliced
120ml white wine
450ml fresh chicken stock
handful flat-leaf parsley, chopped
Method
Heat the oil in a frying pan, add the chorizo and fry over a medium heat until golden brown and starting to crisp. Scoop out with a slotted spoon and set aside.
Boil a little water in the kettle. Put the saffron threads in a small bowl and pour over 1tbsp just-boiled water.
Peel and thickly slice the potatoes. Mix the flour with the pimentón, some sea salt flakes and black pepper in a bowl. Put the eggs in a separate bowl. Dredge the potato slices first in the flour mix, then in the beaten eggs. Reserve the flour left over in the bowl.
Fry the potatoes, in batches, for 1-2 minutes on each side until golden brown. Remove from the pan with tongs and set aside with the chorizo.
Add the shallot and garlic to the pan and fry for 5 minutes until softened, then stir in 1tbsp of the leftover flour and cook for 1-2 minutes, stirring continuously.
Add the saffron along with its soaking water and the wine and bubble until it has reduced by half.
Add the stock to the pan, season with salt and pepper and return the potatoes and chorizo, spreading them out as much as possible. Simmer gently for 20-25 minutes until the potatoes are tender and most of the stock has been absorbed. Scatter the chopped parsley over to serve.
Recipes and photographs taken from The Spanish Pantry by José Pizarro, photography by Emma Lee (Quadrille, £28)
