Chorizo al vino

This recipe is one of our customer's favourites and something that i like to cook when i have friends around - I always have chorizos in the cupboard, spicy, mild, onion chorizo and cooking ones.

SERVES 4
1 Chorizo Mild or Picante sliced, not very thin.
1/2 glass of red wine

Heat the fried pan and fry the slices of the chorizo wihtout any oil. When both sides are getting brown, add the wine and bring to the boil for a few seconds. Served hot and enjoy it with a glass of red wine.
If you want you can reduce the wine with a couple of water spoons.

Tomato Salad with Pimenton de la Vera

This salad is great with grilled fish. Use different coloured tomatoes, which look very pretty and, of course, taste amazing.

SERVES 4
500g Tomatoes, ripe but not soft
1 Garlic clove, finely chopped
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet or Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Cabernet Sauvignon red wine vinegar
Sea Salt and freshly ground black pepper
1 Oregano sprig, leaves stripped

Slice the tomatoes and arrange the pieces nicely on a plate. Sprinkle the garlic and red onion over the tomatoes. Finish off with some sea salt and pepper and a scattering of oregano leaves. Leave for 5 minutes to let the flavours develop before serving.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.