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4
Easy
By Paul Gayler
Published 2010
Chorizo is a wonderful spicy sausage from Spain, available also in a smoked variety that I think has an unbeatable flavour. In this recipe, the spicy, smoky flavour permeates the whole dish.
Heat half the oil in a large frying pan until smoking, season the pork chops and seal in the hot oil until golden on both sides. Remove and set aside. Heat the remaining oil in the pan, add the onion, garlic and green pepper and fry for 2-3 minutes, until they begin to soften. Add the chorizo and cook for a couple of minutes more. Then add the whole unpeeled potatoes, bay leaf, saffron and hari