Directions

1. 1 Parboil 1kg of potatoes (approx. 3-4mins), drain and slice. Place potatoes into a skillet pan, drizzle with olive oil and season. Place the skillet onto the barbecue on a medium to high heat stirring often.
2. 2 To make the tomato sauce. In a pan, soften onions and add chopped garlic. Next add chopped tomatoes followed by the smoked paprika and cayenne pepper. Season and simmer for 20 minutes. After 20 minutes pour the mixture into a food processor and blitz.
3. 3 Meanwhile grill the fresh chorizo sausages on the barbecue for about 25 minutes, turning regularly. Once cooked slice ready to serve.
4. 4 To make the aioli, add into a large mixing bowl the Hellmann’s Real Mayonnaise, 5 gloves of crushed garlic, Dijon mustard, lemon juice. Season and mix well.
5. 5 When the potatoes becoming slightly crispy, remove from the heat, top with the sliced chorizo, the tomato sauce and aioli. Enjoy!