Chorizo skillet recipe – Especially when it’s hot in summer, the chorizo pan is a small, spicy dish that’s just right for eating something without putting too much strain on the stomach. The Spanish starter kitchen offers a lot of small, delicious dishes that are also suitable as a snack or as a main course. Chorizo is an air-dried, typical Spanish salami that is seasoned with garlic and lots of paprika.
The Spaniards love their chorizo. Sliced wafer-thin, the sausage is offered on many starter plates in Spain. But chorizo is also suitable for cooking and stewing. With the Spanish salami, a delicious chorizo pan can be prepared in a short time.
Preparation of the chorizo pan
Chorizo is now available almost everywhere in Germany. This dish requires 250 grams of it, which should be obtained in one piece. A red and a yellow pepper and of course garlic belong in the pan. The amount of garlic can be dosed according to your own taste. The addition of Piri-Piri provides the necessary sharpness.
These are chili peppers that already have a degree of heat of eight out of a possible 10 degrees. On the market, Piri-Piri is usually in a crushed state. The small, hot pods are also available as fresh fruits. The chili variety originally comes from South America. The Portuguese brought the hot spice home with them.
Today Piri-Piri is grown in large quantities, especially in Africa. In Portugal, the small, red pod is still loved today. In many kitchens there is a piri piri plant in a flowerpot on the windowsill. A large vegetable onion and some white wine, if you like, round off the chorizo pan.
The chorizo pan can be on the table in about 15 minutes. First, the piece of sausage should be divided in the middle and then cut into thin slices. The sausage slices are then lightly sweated in a little olive oil. Cut the peppers into bite-sized pieces, finely chop the garlic and coarsely chop the onions. Also cut the piri-piri into fine strips if you use a whole pod. In the case of dried and ground piri-piri, they should first be seasoned carefully in order to achieve the desired degree of sharpness.
Add the paprika, piri-piri, garlic and diced onion to the chorizo in the pan and sauté lightly. Now pour in a little white wine and let the chorizo pan simmer on a low flame for a few minutes. When a creamy sauce has formed, the dish is ready. The pan can be placed on the table in a very rustic way and the Spanish dish can be dipped with some white bread. A cool glass of white wine goes well with this. Read More Chicken Croquettes Recipe
Chorizo skillet recipePrint
Chorizo skillet recipe – Especially when it’s hot in summer, the chorizo pan is a small, spicy dish that’s just right for eating something without putting too much strain on the stomach.
- 250 g chorizo
- 1 yellow pepper 1 red pepper 1 clove of garlic 1 piri-piri 1 large onion
- 1 tbsp white wine 3 pieces of bread
Keywords: Chorizo skillet recipe