- 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
| - 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
|
