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If there is a quick and simple dish that is ideal for the very cold season, it has to be mashed potatoes.  They are very typical in Castilla y Leon and the northern part of Cáceres.

Recipe method:

  1. Peel, halve and boil your potatoes in enough salted water to cover them, and cook until tender.   This should take around 15 minutes – save the water.
  2. In another pan, while the potatoes are cooking, fry the chorizo and bacon until crisp. Finally drain of the fat and plate up the meat.
  3. In the same pan (no need to clean so it keeps the flavour)…toast the mashed garlic in the olive oil and add the paprika, then stir and cook for 2 minutes. Remove everything from the heat.
  4. Mash the potatoes together with 200ml of the starchy water. When the mash is relatively smooth, stir in the paprika, garlic and oil mixture and season to taste.
  5. Add the bacon and chorizo and serve warm in a big bowl. It’s delicious alone, or as part of a larger meal.

Ingredients & Quantities:
400 g potatoes
2 slices of bacon
1cooking chorizo
3 cloves of garlic
1 tablespoon paprika (sweet, hot or mixed)
2 tablespoons of Extra Virgin Olive Oil

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