There’s something undeniably satisfying about cooking with wine – especially when it’s your favourite bottle doing double duty in the pot and the glass. This dish is a hearty, flavour-packed one-pot wonder that brings together smoky chorizo, tender potatoes, and the rich, fruity depth of Beefsteak Club Malbec. It’s a recipe born from a love of bold ingredients and minimal fuss – the kind of cooking that fills the kitchen with incredible aromas and the dinner table with happy faces.
The Malbec not only adds a deep, velvety richness to the sauce but pairs perfectly in the glass alongside it. The wine’s smooth tannins and berry notes work beautifully with the spice of the chorizo and the earthiness of the potatoes. Whether it’s a casual midweek dinner or special occasion, this recipe is an effortless way to bring a bit of culinary magic to your table.
Ingredients
8 soft cooking chorizo sausages
1 tbsp olive oil
1 medium white onion, chopped
4 garlic cloves, peeled
1 tsp fresh thyme
4 potatoes, peeled and quartered lengthways
500ml Beefsteak Club Malbec wine
1 beef stock cube
10 pitted green olives
Here’s How
1. Place the chorizo into a shallow pan with a splash of olive oil and bring to a
medium heat.
2. Add the chopped onion and whole garlic cloves, then season with a little salt,
pepper, and the fresh thyme.
3. Toss in the quartered potatoes and pour over the Malbec wine.
4. Bring the pan up to a boil and stir in the beef stock cube.
5. Add the olives if you like them, if you’re not an olive fan don’t worry just leave them
out it’s ok.
6. Cover with a lid and simmer gently for 20 minutes.
7. Remove the lid and continue to simmer until the cooking liquid has reduced by half
and the potatoes are tender.
8. Stir through the olives just before serving.
Recipe by Peter Sidwell. To find out more about his recipes and new cook book, visit https://www.petersidwell.com/