Chorizo with piquillo peppers
The beauty of the Luis Gil cooking chorizo, or Chorizo fresca as it says on the packet, is that it doesn’t fall to bits when its sliced and fried so is perfect for this classic tapa. Serving on...
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Ingredients
- 1 x 330g Luis Gil Chorizo fresco, sliced into 1cm slices
- 1 jar roast piquillo peppers – or roast and skin three Romero peppers
- 1 large Spanish onion – thinly chopped
- 2 cloves of garlic - finely chopped
- 100mls Piedra Luenga Fino
- Olive oil
- Flat leaf parsley to garnish
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