IN ADVANCE

Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid to a temperature of 200°C.

Meanwhile, peel and roughly chop the onions. Halve the pointed pepper lengthwise, remove the stem and seeds and cut the flesh into half rings. Peel and finely chop the garlic. Cut the chorizo sausage into 1-centimetre-thick slices. Peel the potatoes and cut them into chunks.

PREPARATION

Heat the olive oil in the Cast Iron Skillet Small on the grill. Add the onion, garlic, pointed pepper, bird’s eye chili peppers, chorizo, paprika powder and smoked paprika powder and fry for about 5 minutes. Stir from time to time, closing the lid of the EGG after each action.

Spoon the potatoes through the onion mixture and add enough stock to submerge the potato mixture. Wait for the stock to boil.

Remove the skillet and grid from the EGG and insert the convEGGtor. Replace the grid and place the skillet on it. The temperature will drop as a result, bring to about 140°C and simmer the potato mixture gently for 20-25 minutes until the potatoes are tender. In the meantime, pick the leaves from the sprig of parsley and chop finely.

Drain the potato mixture and collect the cooking liquid. Measure out 200 ml of the cooking liquid and heat it up. Make a smooth paste with the cornstarch and a splash of water, and stir into the 200 ml of cooking liquid to thicken it. Pour the cooking liquid over the potato mixture in the skillet and sprinkle with the chopped parsley.