Take yourself to the street of La Ramba, in Barcelona, Spain, with this smoky chorizo and potatoes tapas dish.
- Microwave-safe bowl
- Medium bowl
- 1.5 lbs Little Potatoes
- 1.7 fl. oz water
- 2 tsp smoked paprika
- 1 lemon, juice and zest
- 2 Tbsp extra virgin olive oil
- (To taste) salt and pepper
- 1 chorizo
- 1/2 cup Kalamata olives, halved
- 3/4 cup Greek feta, cubed
- 4 scallions
- 1/2 cup favorite sprouts or micro-greens
Preheat grill to medium.
Put little potatoes in a microwavable bowl with the water, cover with plastic wrap and cook in the microwave for six minutes on high setting. Remove remaining water from the potatoes.
In a separate bowl, mix all ingredients for the vinaigrette, season with salt and pepper to taste. Mix two teaspoons of vinaigrette with little potatoes and put aside.
Cut chorizo in half lengthwise and grill for about two minutes on each side (this is for a cured chorizo. If it is a fresh one, grill it like a sausage for about 15 minutes). Let it rest for five minutes, then chop in thin slices.
Grill scallions for two minutes, chop in small pieces, and put aside.
Mix Kalamata olives, feta, chorizo, and scallions in a bowl with one teaspoon of the vinaigrette.
Press the potatoes gently to form a patty and grill on each side for two minutes.
Mix the rest of the vinaigrette with your sprouts.
Assemble each bite size: The base is one little potato, then add one spoon of the chorizo mix and finish with some sprouts on top.