Chorizo with Pimentos

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This is a very easy tapa which makes a nice dinner with some good bread and a salad.  I have made this many times over the years.  This version is adapted from one of my oldest and most used cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain.

1 lb. Spanish chorizo, in ¼ inch slices

4 Tbs. dry red wine

2 roasted red peppers, sliced into stripes

2 Tbs. chopped parsley

2 cloves garlic, finely chopped

Preheat oven to 350. Saute the chorizo in a skillet until lightly browned.  Pour off the fat.  Deglaze the pan with the wine and then add the red peppers, parsley and garlic and mix well.  Line a baking dish with aluminum foil, and put the contents of the skillet. Gather the foil together to make a package.  Bake for 15 minutes.  Open the foil to serve with bread.


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