Chorizo with piquillo peppers

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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.


1 x 330g Luis Gil Chorizo fresco, sliced into 1cm slices

1 jar roast piquillo peppers – or roast and skin three Romero peppers

1 large Spanish onion – thinly chopped

2 cloves of garlic - finely chopped

100mls Piedra Luenga Fino

Olive oil

Flat leaf parsley to garnish


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.