Spanish Chorizo & Potato Tray Bake

Serves 4

Time 1 hour 15 minutes

Ingredients

700g potatoes, halved (or quartered if large)

2 red capsicums, cut into large wedges

1 red onion, cut into wedges

200g cherry tomatoes

120g hot/spicy chorizo, sliced

1 × 400g tin chickpeas, drained & rinsed

3 garlic cloves, smashed & peeled

2 tsp smoked paprika

1 tsp dried oregano

Extra virgin olive oil, for generous drizzling

4-5 anchovy fillets, finely chopped

1 red chilli, finely chopped

1 tbsp capers, drained

½ cup pitted black olives

Zest of 1 lemon + squeeze of juice

Sea salt & black pepper

Flat-leaf parsley, chopped, to serve

Method

Preheat oven to 200°C (fan). Line a large baking tray with baking paper.

Combine the potatoes, capsicum, onion and chickpeas in a large bowl. Drizzle generously with EVOO and add smoked paprika, oregano, garlic, salt and pepper. Toss well to coat and spread out onto lined baking tray.

Scatter the chorizo slices evenly over the tray — they’ll crisp and release flavour into the veg. Scatter with the chopped chilli.

In a small bowl, mix chopped anchovies, and capers with 1 tablespoon EVOO. Drizzle over the tray.

Bake for 45 minutes, then turn the veg. Add the olives, cherry tomatoes and return to the oven for another 10–15 minutes, or until the potatoes are crisp-edged and the peppers and tomatoes are caramelised.

Remove from the oven and grate over lemon zest, add a squeeze of juice, and scatter with parsley.