Fried chorizo, fennel and potato. Photo / Babiche Martens
Fried chorizo, fennel and potato. Photo / Babiche Martens
Serves 4
• 3 Tbsp olive oil • 2 chorizo, sliced on a diagonal • 2 bulbs fennel, slice thinly lengthways • 1 onion, sliced thinly • 4 cloves garlic, sliced • 200g potatoes, parboiled and cut into small pieces • zest and juice of 1 lemon • ¼ cup chopped Italian parsley
1. In a largefrying pan heat 1 Tbsp oil to a medium heat, then add the chorizo and cook for 1-2 minutes until slightly brown. Remove from the pan.
2. Add the rest of the oil, and the fennel, onions and garlic, and fry for 5-8 minutes until softened. Add the potatoes and chorizo. Cook slowly, turning gently for about 5 minutes. Add the lemon.
