There are so many ways in which to enjoy chorizo, said Anna Cabrera and Vanessa Murphy, whether it’s on the BBQ or simply fried in a pan.
This classic dish is easy to make – just be sure you have enough sourdough to mop up all the cooking juices.
Ingredients: serves four
- 350g raw cooking chorizo, left whole
- 1 medium red pepper, sliced (approx. 85g)
- 1 medium green pepper, sliced (approx. 85g)
- 300ml white wine
- To serve: plenty of sourdough bread
Method
- Heat a dry frying pan over a medium heat. When the pan is hot, add the whole chorizo and cook for 5 minutes to give it some colour. Add the sliced peppers and cook, tossing occasionally, for 4 minutes.
- Add the wine to the pan, reduce the heat to low and cook for around 25-30 minutes, until the wine has reduced but there’s still enough for some bread soakage.
- Once it’s cooked, cut the chorizo into 2cm pieces in the pan, then it’s ready to serve with a large chunk of bread.
Recipe from “Tapas” by Anna Cabrera and Vanessa Murphy, published by Blasta at £13. To buy from The Week Bookshop for £9.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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