Spicy Chorizo and Potato Mash with Chorizo Gravy
Spicy Chorizo and Potato Mash with Chorizo Gravy
Classic DishBangers and Mash
Prep: 20 min • Cook: 30 min. This dish offers a vibrant, flavourful twist on the classic Bangers and Mash, substituting traditional sausages with spicy Spanish chorizo. The potatoes are mashed with a subtle hint of smoked paprika, creating a creamy base, and the whole dish is elevated by a rich, chorizo-infused gravy.
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 4
Instructions
Prepare the Potato Mash
- 1Place the peeled and quartered potatoes in a large saucepan, cover with cold salted water, and bring to the boil over high heat.
- 2Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- 3Drain the potatoes thoroughly in a colander and return them to the warm saucepan over low heat for about 1 minute to evaporate any excess moisture.
- 4Remove from heat. Add the butter, warm milk, and smoked paprika to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
- 5Keep warm while you prepare the gravy.
Make the Chorizo Gravy
- 1In a separate saucepan, sauté the diced chorizo over medium heat for about 5 minutes, until it releases its oils and becomes slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 2Add the chopped onions to the chorizo fat in the saucepan and cook for 5-7 minutes, or until softened and lightly golden.
- 3Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- 4Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring continuously.
- 5Add the Worcestershire sauce and the reserved crispy chorizo back into the gravy. Simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency.
- 6Season the gravy with salt and pepper to taste.
Serve
- 1Spoon a generous portion of the smoky potato mash onto each plate.
- 2Ladle the hot chorizo gravy over the mash.
- 3Serve immediately.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 25 g
- Fat
- 40 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 25 g |
| Fat | 40 g |
| Carbs | 45 g |
Tips
- For an extra flavour boost, you can roast the potatoes with a little chorizo fat before mashing them.
- Ensure your potatoes are completely dry after draining them to achieve the fluffiest mash possible.
- Garnish with fresh chopped parsley or chives for a touch of colour and freshness.
