Potatoes with chorizo. You cook everything in boiling water and let the potatoes absorb the spices from cured chorizo and a dash of pimentón. It didn’t work too well and the chorizo tasted like a garnish separate from the rest of the meal. But if you do make it, caramelize the onions first; with the steamed potatoes they would make for a nice humble dish on their own.
It rained all weekend and we kept the heat on. The mustard greens were eager to sprout in my garden, but everything else stayed in the ground. Only the flowers on a gradient between orange and red and pink and white are reminding me it’s spring.
(Photo: Casa de Campo park, Madrid.)
365 Days of Food 