Tuesday, June 30, 2020

Chorizo tapas recipes

Adapted from Emma Kershaw's recipe Chorizo Flambé

8 fresh chorizo sausages (approx 500g)
2 large peppers
5 large garlic cloves
handful fresh flat leaf parsley chopped


Start with chargrilling the peppers on the bbq or under the grill.  Peel and deseed when cool.

De-skin the chorizo and chop into 2 cm round bite sized slices.

Take a heavy bottomed pan and fry the chorizo until slightly blackened.  Don't add any extra oil.  Pour the juice and oil from the sausages off from time to time as the chorizo will not blacken if you don't.

Once the sausages are cooked turn down the heat and add the chopped garlic to the pan to soften and be careful that they don't burn.

Peel and deseed the peppers, slice into strips and add to the pan.

Cook over a gently heat for 5 minutes to combine the flavours.

Turn off the heat and stir in the chopped parsley

Serve hot with wooden picks and bread.

Chorizo in red wine

Another simple recipe can be found here: