CENTAUR Sherry Vinegar Reserve (Jerez) (051003)
Extra Virgin Olive Oil (051191)
SYSCO Classic Paprika (052660)
Chop the potatoes into bite sized chunks and cook for 8 minutes until just tender, drain.
In a large bowl add the olive oil, sweet paprika, rosemary and chopped garlic and cook in the oven until crisp.
In a large frying pan cook the chorizo until crisp and the oils are released.
Add the onion and red chilli and cook for a few minutes before adding the tinned tomatoes, sugar and sherry vinegar, season with a little salt.
Add the crispy potatoes to the sauce and serve with a sprinkling of chopped parsley and charred salted padron peppers.