500g/1lb 1oz new potatoes
3 tbsp extra virgin olive oil
1 banana shallot, peeled, finely chopped
125g/4½oz spicy chorizo (picante), cut into small cubes
1 tbsp chopped fresh flatleaf parsley
2 garlic cloves, peeled, finely sliced
8 piquillo peppers, sliced
2 tbsp sherry vinegar
1 tsp Spanish smoked paprika
Preheat the oven to 200C/400F/Gas 6.
Cook the potatoes in a pan of boiling water for 12-15 minutes, or until tender. Drain and set aside.
Heat one tablespoon of the olive oil in a frying pan and fry the shallot and chorizo for 2-3 minutes, or until the shallot is soft and oil is released from the chorizo.
Add the cooked potatoes to the pan and, using a potato masher, crush the potatoes. Stir in the chopped parsley and keep warm.
Meanwhile, heat an ovenproof griddle pan until hot. Rub one tablespoon of the oil over the pork chops and fry for 3-4 minutes on each side. Transfer to the oven to roast for a further 4-5 minutes, or until cooked through.
Heat the remaining tablespoon of oil in a frying pan and fry the garlic for 30 seconds. Add the pepper and asparagus and cook for a further two minutes. Deglaze the pan with the vinegar and season, to taste, with salt and freshly ground black pepper.
To serve, spoon some potatoes onto each of four serving plates. Top with a pork chop and spoon the asparagus and peppers alongside. Sprinkle over the paprika.
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