Recipe created by chef Kike Fernández Lacalle from the Meraki Gastrobar in Nájera.
First, chop the vegetables and sauté them over low heat. Add the sliced chorizo and sauté for 5 minutes. Add the paprika and broth, and let the mixture cook for about 10 minutes. Blend, strain, and set aside in a kitchen bottle.
Meanwhile, peel and wash the potatoes and grate them using a coarse grater. Drain them for 15 minutes to remove all the water.
Season the potatoes with salt and pepper and sauté them slowly in a pan with a little olive oil for 3-4 minutes to cook them and allow them to dry completely.
We turn on the waffle iron and brush it with olive oil. When it's hot, we fill the cavities and cook them for 10 minutes until the waffle is crispy.
We place the sauce on top of the waffle and decorate with chives or chopped parsley.
Ingredients
Directions
First, chop the vegetables and sauté them over low heat. Add the sliced chorizo and sauté for 5 minutes. Add the paprika and broth, and let the mixture cook for about 10 minutes. Blend, strain, and set aside in a kitchen bottle.
Meanwhile, peel and wash the potatoes and grate them using a coarse grater. Drain them for 15 minutes to remove all the water.
Season the potatoes with salt and pepper and sauté them slowly in a pan with a little olive oil for 3-4 minutes to cook them and allow them to dry completely.
We turn on the waffle iron and brush it with olive oil. When it's hot, we fill the cavities and cook them for 10 minutes until the waffle is crispy.
We place the sauce on top of the waffle and decorate with chives or chopped parsley.
