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Image via WikipediaGarlic Pan-Fried Bread and chorizo
Choose a soft chorizo sausage tor this recipe as; although it will not have been cured for a long period, the soft varieties usually contain a high proportion of fat. This makes them very good for cooking. As an alternative to chorizo, you could use thickly cut Serrano ham or even garlic sausage.
• Cut the chorizo sausage into ½ -inch/1-cm thick slices and cut the bread, with its crusts still on, into ½ inch/ 1-cm cubes. Add enough olive oil to a large, heavy-bottom skillet so that it generously covers the bottom. Heat the oil, add the garlic, and cook for 30 seconds-1 minute, or until lightly browned.
• Add the bread cubes to the skillet and pan-fry, stirring all the time, until golden brown and crisp. Add the chorizo slices and pan-fry for 1-2 minutes, or until hot, using a slotted spoon, Remove the bread cubes and chorizo from the skillet and drain well on paper towels.
• Turn the pan-fried bread and chorizo into a warmed serving bowl, add the chopped parsley, and toss together. Garnish the dish with a sprinkling of paprika and serve warm. Accompany with toothpicks so that a piece of sausage and a cube of bread can be speared together for eating.
SERVES 6-8 AS PART OF A TAPAS MEAL
7 oz/200 g chorizo sausage, outer casing removed
4 thick slices 2-day-old country bread
Spanish olive oil, for pan-frying
3 garlic cloves, finely chopped
2 tbsp chopped fresh flat leaf parsley
Paprika, to garnish
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