Chorizo with piquillo peppers
November 4, 2016
The beauty of the Luis Gil cooking chorizo, or Chorizo fresca as it says on the packet, is that it doesn’t fall to bits when its sliced and fried so is perfect for this classic tapa. Serving on toast, with roast peppers works as a simple supper. Adding a fried or poached egg makes it even more of a meal.
1Heat the oil in a frying pan and gently fry the onion until soft
2Add the garlic and continue cooking until it all begins to colour.
3Remove from the pan, turn up the heat to medium and add the slices of chorizo. Cook until beginning to caramelise, turn over and repeat. Add the sherry and reduce by half.
4Return the onion mixture to the pan, add the peppers, put a lid on and warm through.