Chorizo and Sweet Pepper Saute with Crusty Bread
Chorizo sausage is a popular ingredient in both Spanish and Mexican cooking. Use a Spanish wine such as Rioja for these open-faced sandwiches.
Ingredients
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1 tablespoon olive oil
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4 Spanish chorizo sausages (about 12 ounces total), sliced on the bias into 1/4-inch slices
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2 cloves garlic, thinly sliced
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1/4 cup dry red wine (such as Rioja)
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5 large sweet red and yellow peppers, roasted (see Note)
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2 tablespoons chopped parsley
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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6 slices (1-inch thick) crusty bread, lightly toasted
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Olive oil for drizzling, optional
Directions
1.
Heat oil in a large nonstick skillet over medium heat. Add chorizo and cook until browned, about 5 minutes, stirring occasionally. Add garlic and cook for another minute until golden. Raise heat to high and add red wine. Cook until wine is reduced to a glaze.
2.
Slice the roasted peppers into 1-inch-wide strips and add to skillet. Stir in parsley and salt and pepper and stir to combine and heat through.
3.
Spoon over toasted bread. Drizzle with additional olive oil, if desired.
4.
Note: To roast peppers, heat broiler. Coat broiler pan with cooking spray. Cut peppers lengthwise in quarters; remove core and seeds. Brush skin side with oil. Broil 4 inches from heat, with skin facing heat, until blackened and blistered, about 6 to 8 minutes. Remove to bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skin.
Nutrition information
Calories 358, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 42 mg, Sodium 857 mg, Carbohydrate 25 g, Fiber 4 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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