Tapas is my idea of a perfect meal. I love variety, I love lots of little bits of wonderful, and I love the gorgeous flavors of Spanish food. The only problem with it is going to a tapas restaurant and paying a fortune to get full. So when I find something I like, I have to recreate it at home.
I ate something similar to this at a wine bar where the staff thought I was totally bizarre for being more interested in the food than ordering any wine. Tapas is for everyone.
Potato, Sausage and Bean Tapas
5 red potatoes
1 can garbanzo beans
1 length of chorizo or linguica sausage
salt and pepper
Chop the potatoes into bite sized pieces and boil until a few minutes away from done. Meanwhile, chop the sausage into bite sized pieces and fry in a large skillet. When they’ve rendered their fat, add the drained garbanzo beans and the drained potatoes and toss. Cook until the potatoes are tender and everything is hot. Add salt and pepper to taste.
Depending on the sausage you use, you might want to experiment with seasonings. I love linguica for the flavor, but it’s a lot less spicy than chorizo, so adding some herbs can help keep things interesting. If things get too dried out while cooking – if your sausage isn’t particularly fatty, say – then just pour on some chicken broth to keep things light and stewy.
