I have been cooking from my favorite recipe books lately. Here is one I really like. It’s a spanish-style comfort food adapted from Diana Henry’s Pure Simple Cooking. I like the smoked flavor of the paprika in this dish, but I substituted smoked bacon for Chorizo because it was what I had in my fridge. Instead of roasting everything in the oven, I cooked all the ingredients over the stove top first for caramelization before putting in the oven. Served it up with steam-fried vegetables. Very satisfying dish.
- 2 big potatoes (I used russet)
- 1 red onion, roughly chopped
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 6 strips smoked bacon, cut int to bite-sized bits
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoon smoked Spanish paprika
- 1/4 teaspoon ground cumin
- Cilantro, cleaned and roughly chopped for garnish
- Olive oil for cooking
- Cut potato and bacon into bit-sized chunks; chop onion; slice bell peppers; crushed and finely chop garlic. Set aside.
- Place a large skillet over a medium-high heat. Let skillet warm up then add olive oil. Wait for 30 seconds then add in the chopped onion. Stir to keep onion from burning. When onion start to caramelize, add in the bacon when these begin to crisp then add in the rest of the ingredients. Add in paprika, cumin, season with salt. Continue to stir and cook until bell peppers start to tender.
- Transfer all the ingredients in the skillet to a large baking dish, roast in the oven for 20-30 minutes depending on the potato doneness. Garnish with chopped cilantro.
Serve this dish with steam-fried broccolette and yellow French bean. You can also serve it with a sunny side up egg as suggested in original recipe.