Name: Chorizo, Potato and Piquillo Sizzle Plate with Smoked Aioli
Ingredients: 1 cup store-bought aioli; 1 tsp smoked paprika; 1 lemon, juice only; 1/4 cup extra virgin olive oil; 500g Don Chorizo, cut into wedges; 3-4 chat potato, boiled and halved; 1 tbsp salted capers, rinsed; 6-8 piquillo peppers, finely sliced; 2 stems parsley, leaves picked; 2 baguette, broken into halves

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Combine aioli, paprika and lemon juice in bowl. Set aside
Heat four sizzle or cast iron plates on a medium high flame, add oil and heat until almost smoking
Add chorizo and potato, cook until golden, making sure the potato doesn't stick
Sprinkle capers and piquillo slices over potato and chorizo. Heat through
Garnish with parsley and serve on wooden board with smoked aioli and baguette

Combine aioli, paprika and lemon juice in bowl. Set aside
Heat four sizzle or cast iron plates on a medium high flame, add oil and heat until almost smoking
Add chorizo and potato, cook until golden, making sure the potato doesn't stick
Sprinkle capers and piquillo slices over potato and chorizo. Heat through
Garnish with parsley and serve on wooden board with smoked aioli and baguette

Combine aioli, paprika and lemon juice in bowl. Set aside
Heat four sizzle or cast iron plates on a medium high flame, add oil and heat until almost smoking
Add chorizo and potato, cook until golden, making sure the potato doesn't stick
Sprinkle capers and piquillo slices over potato and chorizo. Heat through
Garnish with parsley and serve on wooden board with smoked aioli and baguette