Spanish entertaining: Potato and chorizo bravo

1. Cook potatoes in a saucepan of boiling, salted water for 5-10 minutes, until just tender. Drain well.
   
2. Meanwhile, combine tomatoes, garlic, chilli and cayenne in a saucepan. Cook on low for 2-3 minutes, stirring. Season to taste. Keep warm.
   
3. Heat oil in a large frying pan on medium. Fry potatoes and chorizo for 5-10 minutes, stirring occasionally, until potatoes are golden and crisp. Drain on paper towel.
   
4. Toss potato and chorizo through tomato mixture with parsley. Transfer to a serving bowl. Sprinkle with sea salt.

• Potatoes may be tossed in oil and baked in a hot oven, 200°C, for 35-40 minutes.
  
• A 300g can drained and rinsed butter beans can be added to the mixture in step 3.