26 March 2010

Fried Chorizo in Garlic

Thankfully the sun is out which has made a change from all the rain Andalucia has been experiencing recently. Sunshine means tapas and tapas means chorizo. So for our first outdoor "finger food" this year we whipped up something so incredibly simple it takes under two minutes to make. Just enough time to pour yourself a glass of chilled fino to go with it, just the job.

Chorizo's lend themsleves to frying very well, even a chorizo "duro" (hard chorizo) works well and because they are already cured take no time at all to fry up. The addition of a simple splash of extra virgin olive oil and a clove of chopped garlic creates a real Spanish combination ~ just slice up that chorizo into thin segments and fry for 2 minutes.
Save that olive oil which is now infused with juices from the chorizo and the garlic (it will turn into paprika colour) and use it for dipping fresh crusty bread into. Quick easy and very tasty! For the more adventurous you can also use chili flakes to add some heat into mix.

Now where's that glass of fino...

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