Crispy Potato Pepper Chorizo Skewers Recipes

POTATOES WITH PEPPERS AND CHORIZO

Potatoes with Peppers and Chorizo image

Categories Pepper Pork Potato Appetizer Side Sauté Bell Pepper Tailgating Jalapeño Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 8

Ingredients

2 lb medium boiling potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalapeño chiles
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
3/4 cup dry white wine

Steps:

Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

POTATO-CHORIZO-OCTOPUS SKEWERS

Potato-Chorizo-Octopus Skewers image

Octopus is delicious, but usually confined to restaurant menus because it's time consuming to prepare. Tinned octopus removes the prep time, so you can use the tasty, tender meat straight from the can for this quick appetizer. The sherry vinegar reduction would also be great on sliced tomatoes, grilled vegetables or to drizzle on a roast chicken.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup sherry vinegar
1 tablespoon honey
1 bay leaf
Kosher salt
Baby potatoes
Spanish chorizo, sliced
Tinned octopus packed in olive oil, drained

Steps:

Cook the sherry vinegar, honey, bay leaf and a pinch of salt in a small saucepan and reduce until syrupy, 5 to 7 minutes. In a pot of boiling water, cook the baby potatoes until tender, 12 to 15 minutes; drain, then toss with olive oil and salt. Warm the chorizo in a small skillet until crisp.
Thread the chorizo and potatoes onto skewers, alternating with the octopus. Arrange on a serving platter, then drizzle with the vinegar reduction.

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