Chorizo with piquillo peppers

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.

Yields1 Serving
 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
1

Heat the oil in a frying pan and gently fry the onion until soft

2

Add the garlic and continue cooking until it all begins to colour.

3

Remove 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.

4

Return the onion mixture to the pan, add the peppers, put a lid on and warm through.

Ingredients

 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

Directions

1

Heat the oil in a frying pan and gently fry the onion until soft

2

Add the garlic and continue cooking until it all begins to colour.

3

Remove 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.

4

Return the onion mixture to the pan, add the peppers, put a lid on and warm through.

Chorizo with piquillo peppers
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