Chorizo and Smoked Paprika Jansson (Swedish × Spanish)

Method

1. Heat the oven to 200 °C. Peel the potatoes and cut them into sticks 5 mm thick and 5–6 cm long; don't rinse them. Thinly slice the onions and the garlic.

   Add in this stepFloury potatoes 500 g

   oven

2. Heat the olive oil in a 22 cm pan over medium heat and fry the chorizo, cut into half-moons, for 2 min until it releases its red oil. Add the onions and garlic and cook for 6 min until soft, then turn off the heat and stir in the smoked paprika; it burns quickly over direct heat and turns bitter.

   Add in this stepExtra virgin olive oil 1 tbspCured chorizo, thinly sliced 60 gOnion 1Garlic cloves 2Smoked paprika (pimentón) 1 tsp

   medium heat

3. Chop the anchovies finely. In a 20×15 cm baking dish, spread a third of the potatoes, then half the chorizo and onion mixture with all its red oil and half the anchovies. Repeat and finish with potatoes. Don't add salt: the anchovies and chorizo are salty.

   Add in this stepAnchovy fillets in oil 20 g

4. Pour half the cream evenly over the top, scatter with the breadcrumbs and bake in the oven for 20 min.

   Add in this stepDouble (heavy) cream 90 mlFine dried breadcrumbs 2 tbsp

   oven

5. Pour the rest of the cream down the sides, sprinkle with the cheese and return to the oven for another 25 min, until golden on top, bubbling and a knife slides easily through the potatoes.

   Add in this stepDouble (heavy) cream 90 mlManchego or other hard sheep's cheese, grated 30 g

   oven

6. Rest for 5 min, scatter with parsley and serve.

   Add in this stepFlat-leaf parsley, chopped 1 tbsp