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Chorizo and Bell Peppers

Chorizo and Bell Peppers
Commonly used in Spanish cooking, chorizo is a highly seasoned sausage flavored with garlic, chili powder and other spices. Here, the sausage is paired with sautéed bell peppers and served with country-style bread. This dish is typical of the Spanish appetizers known as tapas, or small plates. It's a fun and delicious way to sample a variety of foods.

Ingredients:

  • 3 Tbs. olive oil
  • 3 packages (each 9 oz.) fully cooked chorizo,
     sausage cut diagonally into 1/2-inch slices
  • 5 garlic cloves, thinly sliced
  • 2 1/2 lb. red, green and/or yellow bell peppers,
     seeded and cut into 1/4-inch slices
  • 1 tsp. salt
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh oregano
  • Country-style bread for serving

Directions:

In a large tapas pan or medium sauté pan over medium-high heat, warm 1 Tbs. of the olive oil until almost smoking. Add half of the sausage and cook, stirring occasionally, until lightly browned on both sides, 3 to 5 minutes. Transfer the sausage to a plate. Repeat with 1 Tbs. of the oil and the remaining sausage.

Warm the remaining 1 Tbs. oil in the pan. Add the garlic and sauté for 1 minute. Add the bell peppers and cook, stirring occasionally, until softened and slightly caramelized, 5 to 7 minutes. Return the sausage to the pan and cook until heated through, 1 to 2 minutes. Add the salt, parsley and oregano and stir until just combined. Serve immediately with country-style bread.
Serves 10 to 12.
Williams-Sonoma Kitchen.