Spicy lentils
Sauté chopped onion, garlic and celery. Add lentils and cover with hot chicken stock. Bring to the boil, then simmer for about 30 minutes until tender, adding chunks of chorizo for the last ten minutes. Sprinkle with chopped parsley.
Classic tapa
Preheat the oven to 220C/gas 7. Sear the chorizo quickly in an ovenproof pan. Drizzle red wine over and scatter with chopped parsley. Transfer to the oven for about ten minutes until the wine has evaporated and the chorizo is sticky. Serve with cocktail sticks.
Related Links
* Five ways with... asparagus
Land and sea
Pan-fry or grill fillets of seasoned white fish. Sauté onion and garlic, add slices of chorizo and cook for a few minutes until crispy. Add a drained tin of butter beans and toss well until the beans are hot. Stir in chopped parsley and serve topped with the fish.
Chunky penne
Sauté chopped onions and garlic with slices of chorizo and aubergine. Add a tin of chopped tomatoes and a pinch of dried chilli and simmer until you have a thick sauce. Toss through cooked penne. Sprinkle with chopped coriander.
Patatas bravas with chorizo
Sauté chopped onion, chilli and garlic, add a tin of chopped tomatoes and a little tomato purée and cook until thick. Sauté slices of boiled potato and chorizo until the potatoes are golden. Add the tomato sauce, toss together, and finish with chopped parsley.
GOOD WITH Any kind of beans and pulses
Sauté chopped onion, garlic and celery. Add lentils and cover with hot chicken stock. Bring to the boil, then simmer for about 30 minutes until tender, adding chunks of chorizo for the last ten minutes. Sprinkle with chopped parsley.
Classic tapa
Preheat the oven to 220C/gas 7. Sear the chorizo quickly in an ovenproof pan. Drizzle red wine over and scatter with chopped parsley. Transfer to the oven for about ten minutes until the wine has evaporated and the chorizo is sticky. Serve with cocktail sticks.
Related Links
* Five ways with... asparagus
Land and sea
Pan-fry or grill fillets of seasoned white fish. Sauté onion and garlic, add slices of chorizo and cook for a few minutes until crispy. Add a drained tin of butter beans and toss well until the beans are hot. Stir in chopped parsley and serve topped with the fish.
Chunky penne
Sauté chopped onions and garlic with slices of chorizo and aubergine. Add a tin of chopped tomatoes and a pinch of dried chilli and simmer until you have a thick sauce. Toss through cooked penne. Sprinkle with chopped coriander.
Patatas bravas with chorizo
Sauté chopped onion, chilli and garlic, add a tin of chopped tomatoes and a little tomato purée and cook until thick. Sauté slices of boiled potato and chorizo until the potatoes are golden. Add the tomato sauce, toss together, and finish with chopped parsley.
GOOD WITH Any kind of beans and pulses