Chorizo, olives and pickled chilli
Serves: 6 (about 30 canapes)
Preparation: 5 minutes
Cooking Time: 10 minutes
Ingredients
- 1 tspolive oil
- 500 g/1lb 2oz pieceof sweet (dulce) chorizo, cut into fat chunks
- 100 ml/3½fl oz/7 tbspfino sherry
- 3/4 g/5½–7ozsmall pitted green olives
- pickled guindilla peppers (Spanish green chilli peppers), available in large supermarkets), cut into small pieces
- a handful of parsley, roughly chopped
Instructions
- 1Heat the oil in an ovenproof frying pan and fry the chorizo on both sides until crisp – about 2 minutes each side.
- 2Add the sherry and simmer for a few minutes, until reduced by about half. Take off the heat and leave to cool slightly.
- 3Put a cocktail stick through an olive, then through a slice of pickled chilli, and then through a piece of chorizo. Scatter with parsley and serve. Recipe adapted from Do-Ahead Christmas by James Ramsden (Pavilion)
“This is incredibly simple but I know few people who don’t go weak at the knees for a bit of hot chorizo. Hot olives are a newish one on me, but a newish favourite at that. They’re considerably more bewitching when warm.”
James Ramsden
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