1) Warm up the Oil in a big sauce pan or casserole pan.
2) Peel and cut the potatoes into cubes (big bite size roughly) and put into the pan. Chop both peppers into very small pieces and add them to the potatoes.
3) Peel the tomato. Do this by making 2 cuts at the base of the tomato in a cross shape, then dipping it into boiling water for 30 seconds-1 min. and start peeling them from the now slightly rised corners at the base where the cuts were made. Chop it and add it to the pan too.
4) Add in the Chorizos, peeled if possible and sliced in 1-2 cms thick slices. Dissolve the stock cube in 1 litre of boiling water, which you will now pour all over the ingredients.
5) Cook for 30-35 mins. If you see that the water is evaporating or being absorbed, just add on more boiling water, so all the ingredients are covered (but not overly covered!)
6) Adjust salt to your liking
– Stock cubes normally add a lot of salt to dishes, so make sure you adjust the amount of salt at the end, once the casserole has cooked
– If you are using very hard potatoes, you might need to cook the casserole for an extra 5 mins, or until the potatoes are soft.
– Always try to use cooking soft chorizos. The hard ones do not work very well with casseroles.
– Cumin and/or cloves can be added to this dish to add flavours, preferably to be added at the moment of pouring the stock water over the potatoes and chorizo pieces.
– This is another heavy dish, so a very light starter or no starter should be required.
– Bread and a nice red wine are perfect with this dish.