· 200 g of spicy chorizo from Guadix
· 200 g of bacon
· 1/2 red pepper
· 1 green pepper
· 1 “choricero” pepper
· 2 medium potatoes
· 2 garlic cloves
· 1 onion
· 2 bay leaves
· 1 l of chicken broth
· 50 g of cornflour (not cornstarch)
· Extra virgin olive oil
· Salt and pepper
Step 1: Chop the peppers and the onion in brunoise and set aside.In a little oil, sauté the garlic and then add the onion and the pepper, cook without letting them colour. Remove and mash everything in a mortar.
Step 2: In the same oil, add the cracked potatoes and fry. Add the “chorizo” cut into slices and the bacon cut into pieces, sauté and add the previus saucé, the bay leaf, the “choricero” pepper and the broth, cook until the potato is tender.
Step 3: A few minutes before serving, add a little cornflour (not cornstarch) to thicken and add salt and pepper.
• Serve hot in an earthenware bowl, deep plate or similar, decorate with a sprig of parsley.
City: Cogollos de Guadix
Type of wine: Red
Grape: Tempranillo mixed with other varieties such as Shyrac, Merlot and Cabernet Sauvignon