Potato Paella


2 cups Idaho potatoes, diced small
3/4 cup fresh English peas, blanched until tender
½ cup chorizo, cooked, diced small
1 Tbsp. sliced blanched garlic
to taste, salt
to taste, cayenne pepper
8 slices of Idaho potato, blanched in salted saffron water
8 baby artichoke halves, sauteed until golden
1 tsp. olive oil

Tomato Broth:
2 cups fresh tomato juice
2 cup

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