Chorizo Frito - a good quick summer tapa
Tuesday, August 4, 2009 @ 9:17 AM
Ok. Today the naked agent turns naked chef for a few moments! (Ok, not anywhere as good a cook as Jamie Oliver, but still not too bad at making the basics).
As some of you are on your holidays and busy bbq-ing at weekends, here is a good typical Spanish tapa, which takes about 3 minutes to make and will impress your friends:
Chorizo Frito al vino
1. Get yourself a few good thick chorizo sausages.
2. Cut them into thin slices (maybe about 1/2cm thick or just under)
3. Fry them in a pan , hot plate or barbecue them on a medium-high heat. (For those of you who are frying them and are little more indulgent, add a little olive oil.)
4. As you fry them add a little red wine, and fry them further, until the edges start to burn slightly. The mixture of red wine, oil, and chorizo juice is perfect for you to dip your bread into. Adding the red wine makes all the difference to the flavour. (Personally I like to cook them pretty well as I love the charcoally burnt taste of chorizo)
5. Serve the sizzling chorizo and juice into a little typical spanish terracota dish
6. Enjoy with a nice cold beer, red wine or a 'tinto verano' and have some good bread handy to dip into the juice.
Some additional ideas:
1.Fried chorizo with a couple of fried eggs is an excellent Sunday brunch fill in (it also helps with a hangover)
2. Fried Diced Chorizo frito in your omelette, with some cheese and herbs.
Adios por ahora