The Spanish chorizo makes a great ingredient, as well as being enjoyed on its own served on cocktail sticks for the most simple of tapas, chorizo sliced into easy bite sized chunks are also great in dishes such as casseroles, stews and also salads.
Using a spicy chorizo really brings a good salad to life and this one works particularly well with hot hot chorizo and cool vine ripened tomatoes side by side...
6 ripe vine tomatoes
½ red onion
2x chorizo 'picante' sausages
Few sprigs thyme, leaves picked
2 tbsp reserva sherry vinegar
Generous splash of good olive oil
Salt and pepper
- Wash the tomatoes and slice into bite size chunk.
- Peel the onion and slice thinly.
- Place the tomatoes and the onion slices in a bowl and sprinkle over the thyme leaves, season and mix.
- Make the dressing by pouring the olive oil and the sherry vinegar into a small jar with a lid in order to retain any excess for later use. Season with salt and freshly ground black pepper, put the lid on and shake until the ingredients mix together and emulsify. Drizzle over the tomatoes and onions and mix.
- While the flavours in your bowl get to work prepare the chorizo. Slice on the diagonal into 2cm slices and fry gently in olive oil for a few minutes each side until they begin to brown.
- Add the chorizo to the bowl with a drizzle of the juices from the pan/cazuela, mix and serve.