50 minutes ago, heidih said:I'm in. To be clear, because of where I live, chorizo in my mind is the Mexican prodct, but you are usng the cured Spanish?
Yes. I think Mexican chorizo could work, you just want some thing that's going to release some flavorful fat to help roast the potatoes. That said, with the olives and sherry, it's definitely a Spanish style dish, the bread crumb crust is seasoned with lemon zest, garlic, parsley and smoked paprika. It calls for "cooking chorizo," like this, softer and moister than the most common cured Spanish style chorizo that I see in local stores. I thought I had some in the freezer but it failed to reveal itself during my search so I used firm cured Spanish chorizo but cut the slices on the thick side.
