Sizzling chorizo with pimientos de padrón

Spanish Tapas Quick Shareable Party Summer Gluten-free

Close your eyes and imagine: a small bodega somewhere in Seville, a cold glass of Manzanilla and a plate of steaming tapas on the table. You can bring that feeling home with this recipe. Combine the chorizo with some roasted pimientos and serve everything on beautiful tapas plates for the true bodega effect. If you want to serve more dishes at once, tapas bowls are the perfect complement for a full, atmospheric table.

Recipe

Sizzling chorizo with pimientos de padrón

Crispy pimientos de padrón and juicy fried chorizo in a row. This is the tapa that makes everyone fall silent after the very first bite.

Course	Tapas / Appetizer
Kitchen	Spanish
Servings	4 people

Preparation time

Preparation time	10 min
Total	20 min

Equipment

Frying pan or grill pan
Cutting board
Sharp knife
Kitchen paper
Tapas plates

Ingredients

300 g firm Spanish chorizo (preferably semi-curado)
200 g pimientos de padrón
2 tbsp olive oil (extra virgin)
1 lemon, in wedges
Coarse sea salt to taste
Small handful flat-leaf parsley
Baguette to serve

How to make sizzling chorizo with pimientos de padrón?

Cut the chorizo into slices about 1 cm thick. Pat the pimientos de padrón dry with kitchen paper.
Heat a frying pan or grill pan over high heat without oil. Add the chorizo slices and fry them 2 minutes per side until well browned and the fat renders.
Remove the chorizo from the pan and let it rest briefly on a plate. Pour off the excess fat but leave a thin layer in the pan for the pimientos.
Toss the pimientos into the same hot pan. Cook them 3 to 4 minutes over high heat, shaking the pan regularly, until the skins blister and blacken in spots. That's exactly what you want.
Sprinkle coarse sea salt over the pimientos immediately after cooking. Squeeze a little lemon over everything.
Arrange the chorizo and pimientos alternately on the tapas plates. Garnish with a few flat-leaf parsley leaves and drizzle a little good olive oil over the chorizo.
Serve immediately because tapas taste best when they're still sizzling from the heat. Serve with plenty of baguette to mop up the juices.

Cooking mode Prevents your screen from going to sleep

A good tapa lives or dies by its presentation. Serve the chorizo and pimientos on long ceramic tapas plates so everyone can reach them easily. Choose plates that retain heat, because a sizzling tapa should arrive at the table hot. That way you create a real Spanish atmosphere with little effort.

Want to complete the bodega table? Place a small bowl of olives alongside, some manchego thinly sliced and a bowl of aioli for the baguette. Tasting together, sharing and enjoying: that's what tapas are made for. Order the right tableware now and make it an evening to remember.