Red Pepper & Chorizo Tapa

This was intended as a starter but the boy suggested tossing in a handful of kalamata olives and then folding it through some cooked farfalle pasta this time. If you do this, add a knob of butter and a tablespoon of the water the pasta has cooked in. This is the original recipe.

2tbsp olive oil

200g cooking chorizo chopped as small as you can get it

2 medium onions, sliced

3 red chillies, deseeded and sliced

2 garlic cloves, crushed

3 red peppers, deseeded and sliced quite finely

1tsp hot smoked paprika

100ml dry white wine

Sea salt & black pepper

A handful chopped parsley to garnish

Sourdough toast

Lots of chopping. The boy won’t do the onions because they make him cry and he’s far too manly for that, or the chillies because he once touched his willy after chopping them and that really did make him cry. I didn’t help things by laughing. Anyway. Do all the requisite chopping.

Heat the oil in a frying pan and add the chorizo. It will double the amount of oil in the pan quite quickly, and colour it a lovely orange with all the paprika.

Add the onions and cook over a low heat until they are soft, and then tip in the chillies, garlic, peppers and paprika. I think the sweet paprika will work best here.  Give it a stir for a minute and then pour in the wine. This is a Spanish dish so we are using Albarino, though not too much as we don’t want to sacrifice what we have left to drink. Get the boy to season with salt and pepper as he’s a natural at this.

Bubble on a low heat for half an hour and check again for seasoning. The boy thinks a pinch more pepper, though interestingly he thinks white pepper. Garnish with the parsley once he’s happy it’s right. He loves being consulted, but then he is good at this.

We’re having this with slices of toasted sourdough, adding a spoonful to the toast before we take a  bite. Kind of a Spanish Bruschetta. The Albarino cuts through it nicely. The pasta version with salty olives that the boy made with the leftovers is equally good.