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£4.50Price per unit
75p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Mix together the mayonnaise and paprika and set aside, stirring occasionally
Place the potatoes into a medium roasting tin with the butter discs from the pack and the chorizo, then toss in 1/2 the oil. Roast for 30 minutes, turning halfway, until golden.
Brush the lettuce wedges with the remaining oil and griddle for 2-3 minutes, cut surfaces down, until slightly charred.
Transfer to 2 plates and top with the potatoes and chorizo. Discard any excess oil. Spoon over the paprika mayonnaise, then sprinkle with a little extra paprika to serve.
If you like Spanish alioli, add some crushed garlic into the mayonnaise. To make the recipe more substantial, try adding a pack of chicken mini fillets to the roasting tin with the chorizo and potatoes – or griddle them before cooking the lettuce. Either way, make sure that the chicken is cooked through, has no pink meat and the juices run clear.
Typical values per serving when made using specific products in recipe
Energy | 2,568kJ/ 619kcals |
---|---|
Fat | 48g |
Saturated Fat | 8.6g |
Carbohydrates | 32g |
Sugars | 4.3g |
Fibre | 5g |
Protein | 13g |
Salt | 1.3g |
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