Chistorra and Potato Skillet

make a recipe with chistorra

Servings: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min

Tags: Spanish, main course, one-pan

Ingredients

• 400.0 g chistorra sausage (sliced into 1 cm pieces)
• 500.0 g potatoes (peeled and diced)
• 1.0 unit red onion (finely chopped)
• 2.0 unit garlic cloves (minced)
• 2.0 tbsp olive oil
• 1.0 tsp smoked paprika
• 10.0 g fresh parsley (chopped)
• 1.0 tsp salt
• 0.5 tsp black pepper
• 0.5 unit lemon (juiced)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the chistorra sausage pieces and cook for 5-7 minutes until they are browned and crispy. Remove them from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil and the diced potatoes. Cook for 10 minutes, stirring occasionally, until they start to soften.
4. Add the chopped red onion and minced garlic to the potatoes. Cook for an additional 3-4 minutes until the onion is translucent.
5. Sprinkle the smoked paprika, salt, and black pepper over the mixture. Stir well to coat the potatoes and onions evenly.
6. Return the chistorra to the skillet. Mix everything together and cook for another 3-4 minutes until the potatoes are tender and everything is heated through.
7. Add the fresh parsley and a squeeze of lemon juice. Stir to combine all the flavours.
8. Serve hot, garnished with extra parsley if desired.