Patatas Revolconas

Ingredients

• 4 potatoes (450 g)
• 1 strip of cured, air-dried pork belly (for torrezno)
• 1 chorizo
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• Salt

Directions

• Peel and evenly cut the potatoes. Boil in salted water for 20–30 minutes, until soft.
• For the torrezno, use a cured, air-dried piece (that's what makes the skin puff). Start skin-side down in a pan with a little oil, cooking low and slow for 30–40 min. Take it out, heat more oil, and fry again briefly until the skin puffs. Don't overdo it or it'll dry out inside.
• Slice and sauté the chorizo for 5 minutes, then add the torrezno to release some of its fat. Set both aside and use that same fat to gently fry the sliced garlic.
• After 5 minutes add the smoked paprika, then immediately the potatoes. Mash everything directly in the pan until smooth and silky, adding a splash of the potato water if needed.
• Top with the crispy torrezno and spicy chorizo, and serve.

From Guille Varela on Instagram — Spanish smashed paprika potatoes with crispy pork belly (torrezno) and chorizo.