Patatas a la Riojana

Serves:

6 people

Preparation
4 tbsp of olive oil 1 large onion, finely chopped 5 cloves of garlic, 3 whole and 2 finely choppedd	Heat oil at low/med heat in large saucepan Add onion and garlic to pan If it starts to overcook, add a little water
6 large potatoes (Mona lisa/Bintje-farineuse) 7 fresh chorizos, cut 1.5cm thick 2 tbsp or pepper purée water to cover salt to taste 2 bay leaves 1 head of cauliflower, chopped	Peel potatoes, then cut and break them into chunks Add potatoes, chorizo and pepper paste to pan Cover with water and add salt and bayleaves Simmer, uncovered, until well cooked Meanwhile, steam cauliflower Mix in cauliflower to potatoes at the end

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