Potatoes with chorizo and merquén

INGREDIENTS:

• 1 kg. Potatoes for stew.  
• 150 gr. Chorizo.
• 1 Medium onion.
• 1/2 Red pepper.
• 1 Garlic clove.
• Vegetable or beef stock.
• Dry white wine.
• Merquén to taste.
• Fresh chopped coriander.

DIRECTIONS:

Chop the onion, pepper and garlic into fine brunoise. Once potatoes are clean and peeled, chop them irregularly. Heat the Magefesa Vitaltherm 24cm Dutch oven with a bit mild olive oil. When hot, brown garlic and onion lightly and poach over medium heat. When the onion is medium poached, incorporate the red pepper and continue to poach some more minutes. Add the chopped chorizo, sauté for 3 or 4 minutes and pour white wine, merquén to taste and add potatoes to the pot. Moist the whole with the stock until covered with two fingers broth approximately and season. Set the adjustable d-Ring utensil holder on the Dutch oven and place the platter with the crème caramel. Let it cook over medium heat for 25 or 30 minutes. Once time has elapsed, check it and adjust seasoning if necessary.  
This recipe cooked in a Magefesa Vitaltherm Cookware is part of a video filmed together with the recipe “chocolate crème caramel”.