Morisqueta Con Chorizo Recipes

Steps:

• Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
• Stir in chorizo and continue cooking until heated through.
• Tip the mixture into a bowl and stir in the chickpeas and peppers.
• Splash with sherry vinegar and season with salt and pepper.
• Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
• Cooks note:.
• I also added a splash of EVOO.

Steps:

• Heat the lard or oil in a large frying pan.
• Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
• Remove with slotted spoon and set aside.
• Drain all but 3 tablespoons of the oil.
• Add the onion and sauté for 1 minute or until transparent but not browned.
• Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
• Stir in the chorizo and the rice.
• Add salt to taste.
• Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
• Serve hot.