Chorizo and Sweet Pepper Saute with Crusty Bread
Recipe from
Family Circle
Chorizo sausage is a popular ingredient in both Spanish and Mexican cooking. Use a Spanish wine such as Rioja for these open-faced sandwiches.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
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1 tablespoonolive oilsee savings
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4Spanish chorizo sausages (about 12 ounces total), sliced on the bias into 1/4-inch slicessee savings
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2 clovesgarlic, thinly slicedsee savings
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1/4 cupdry red wine (such as Rioja)see savings
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5 largesweet red and yellow peppers, roasted (see Note)see savings
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2 tablespoonschopped parsleysee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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6 slices(1-inch thick) crusty bread, lightly toastedsee savings
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Olive oil for drizzling, optionalsee savings
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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
Per serving: 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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