A hearty Catalan dish with butifarra sausage and potatoes


Esta publicación está disponible en: Spanish

  • 4 large potatoes
  • 1 large onion
  • 1 leek
  • 2 butifarra sausages (about 400 gr. each)
  • A black butifarra sausage
  • 2 carrots
  • Salt
  • Olive oil
  • Parsley

For the alioli:

  • 1 clove garlic
  • 1 egg
  • Extra virgin olive oil
  • Salt


  1. Scrub the potatoes (Mona Lisas are best), put them in a pot with salted water and boil until done. Allow to cool in the same water and, only when cool, cut in half and set aside.
  2. Set up a large paella pan and pour in a little oil. Open up the sausages and fry the meat. When browned, set aside and add chopped carrots to the pan(cook for 1 minute). Then  add the finely chopped leek, and onion. When they are transparent, add the sausage and stir a little. Open up the black sausage and add it to the pan. When it breaks up, turn off the heat, sprinkle with parsley and set aside. Season with salt.
  3. Turn on the grill of the oven.
  4. Carefully scoop out the potatoes and stuff with the butifarra mix.
  5. Preparae the garlic alioli sauce and cover the potatoes. Gratinate till the sauce has changed color. 


Keep a watchful eye on the potatoes while under the grill in case the garlic burns. Rioja red