A Generous Drizzle of Oil
CHOURICO & POTATO SPANISH TAPAS
This is a great recipe for sharing with friends. The concept of tapas is wonderful - simple ingredients, easy to make and packing a lot of flavor. The star of this dish is the olive oil. We use a lot of olive oil here at home as most of my cooking is based on the healthy Mediterranean diet. Our favorite everyday olive oil is Portuguese with its dark green color and rich heady flavor.
For salad dressings, dipping or oils to drizzle on a dish before serving, I have a wide variety from around the world. It’s worth trying some of the different selections to help expand your knowledge and fine-tune the flavor attributes that you like. I rarely ever purchase flavored olive oils which often seem to have a chemical taste. I’d rather taste the natural flavor of the pressed olives and add my own fresh herbs and spices.
Although in every country there are regional differences in the taste of oils depending on the variety of olives, as a general rule here in the US people are most familiar with mild-flavored, light green Italian olive oils.
Just as a bowl of mixed olives will have different flavors, the same is true for olives pressed into oil. Spanish olive oils are usually golden yellow with a light, fruity flavor. Greek olive oils are darker with a rich, earthy flavor. Some of my favorites are from the island of Crete.
Olive oil production isn’t limited to the Mediterranean as there are delicious offerings from South Africa, Australia, Argentina, Chile and the US. Most large grocery stores stock little bottles of “boutique” olive oils from around the world. They might be more expensive but, it if you find one you like, even a little drizzle on top just before serving can add a delicious nuance to your dish.
CHOURICO & POTATO SPANISH TAPAS
2 cups halved baby Yukon gold potatoes
Extra virgin olive oil
1 package (2 links) Gaspar Chourico
1 cup thinly sliced onion
1 bell pepper, seeded and thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon smoked Spanish paprika
1/2 cup dry white wine (more if necessary)
1 cup chicken stock
1 bunch kale, stems removed, cut into chiffonade
Special equipment: steamer basket
Place the potatoes into a steamer basket and steam until tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a knife, but they shouldn’t be crumbly and falling apart. (They will continue cooking with the chourico.) Remove the potato pan from the heat and set aside with the cover off.
While the potatoes are cooking, slice the chourico links into slices 1/4 inch thick. Pour 2 tablespoons of olive oil into a large (preferably cast iron) frying pan and heat until shimmering. Sauté the chourico slices until browned on both sides. With a slotted spoon remove the slices into a large bowl, leaving any released liquid/oil in the pan.
Sauté the onion and pepper slices in the same pan, generously adding more oil if they begin to stick. Cook until the vegetables are soft. Add the garlic slices to the pan and cook for an additional 2 minutes but don’t let the garlic burn or it will become bitter. Using the slotted spoon, put the vegetables into the bowl with the chourico.
Pour another tablespoon of oil into the pan and put the steamed potatoes - cut side down - into the pan. Let these cook over medium heat until nicely browned. The potatoes might stick a bit to the pan as they cook.
Turn off the heat while you pour the white wine over the potatoes. Turn the heat on low and use a spatula to jiggle the potatoes loose, let the wine deglaze the pan while scraping up the delicious brown bits.
Return the chourico, onions, peppers and garlic to the pan with the potatoes. Sprinkle on the the smoked paprika and stir to combine. Pour the chicken stock into the pan, cover it and cook on low heat for 10 minutes.
Remove the cover and let the mixture cook for a few more minutes if it seems too liquid. There should be a lot of sauce but it shouldn’t be too loose. However if it appears too dry, add another splash of white wine.
Just before serving, top with another generous drizzle of olive oil. Serve in shallow bowls with a lot of crusty bread to soak up all the delicious flavors.