Ingredients
- 7 oz (200 g) lamb ribs, chopped into cubes
- 2½ fl oz (75 ml) extra virgin olive oil
- 3½ oz (100 g) onion, peeled & chopped finely
- 2 cloves of garlic, peeled & chopped finely
- 2¼ lb (1 kg) potatoes, peeled & roughly chopped
- 1 bay leaf
- 1 tbsp pimentón dulce (sweet paprika)
- 1 tbsp crushed garlic mixed with finely chopped parsley
- cold water
- 7 oz (200 g) chorizo, ideally from La Rioja, chopped into 1 cm/ ½ in chunks
- 1 pimiento choricero (dried red pepper – if none is available use roasted red pepper)
- 1 green pepper, roughly chopped
- salt & pepper, to taste
How to Make It
- In a large saucepan, fry the lamb in the olive oil until golden. When the lamb ribs are well toasted, add the chopped onion, and then, after two minutes, the garlic. Sauté everything together, taking care to ensure that the onions and garlic don’t burn.
- Add the potatoes, bay leaf, pimentón dulce, crushed garlic and parsley, and fry gently, ensuring that the potatoes don’t stick.
- Pour over enough cold water to cover the meat and vegetables, and bring to the boil. When it starts to boil, add the chorizo, the pimiento choricero and the chopped green pepper.
- Bring to the boil again, then reduce the heat and cook slowly for about 20 minutes or until the potatoes are cooked through.
- Season to taste and serve.
