It's a very typical dish, a Spanish tapa and great for a snack or appetizer. Roasted red peppers are fried with Spanish chorizo sausage and garlic and make a colorful addition to the table. Whether you're in the mood for a straightforward appetizer or a quick weeknight meal, Chorizo and Pimientos Tapas offers a taste of Spain in a simple and delightful package.
What is great about Chorizo and Pimientos Tapas?
It brings together the robust, smoky flavors of chorizo sausage with the sweet and slightly smoky notes of roasted pimientos, creating a mouthwatering balance of tastes.
This dish is incredibly easy to make, making it accessible for home cooks of all skill levels. It's perfect for a quick and satisfying meal.
Chorizo and Pimientos can be enjoyed in various ways. Serve it as an appetizer, a tapas dish, or as part of a hearty meal with rice or bread.
It's a wonderful representation of Spanish cuisine, offering a taste of the vibrant flavors and culinary traditions of Spain.
Tips
How to keep Chorizo from falling apart - As you cook, it will break down into ground meat and grease, similar to how ground beef is cooked. Keep stirring the chorizo until fully cooked, and then drain fat at the end.
Chili powder and smoked paprika serve as a good spice for this meal.
Make sure you slice/chop up your chorizo before cooking!
Chorizo and Pimientos Tapas
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 4 Servings
Ingredients:
1 12-oz container of roasted red peppers, cut into trips
3 cloves of garlic, minced
1/2 pound of fresh chorizo sausages, cut into thin slices
4 to 5 tablespoons of olive oil
Salt and pepper to taste
Directions:
1. Pour the olive oil into a heavy-bottomed frying pan or terra cotta cazuela pan and turn on heat to medium-high.
2. When the oil is hot, add the garlic, chorizo and pepper strips, stirring often.
3. Cook for about 5 minutes and enjoy with parsley and the fresh bread.
Suggested Pairing
This meal pair well with fresh Spanish red wines such as Crianza Ribera del Duero, Menica,
Navarra and Crianza Rioja.
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