Chef Alfredo prepares his Spanish chorizo and vegetable tapas.
See more at www.chefalfredo.com.
Chorizo and Vegetable Tapas
Ingredients for 4:
8 Slices crusty bread
1 Red bell pepper (chopped)
1 Orange bell pepper (chopped)
½ Medium onion (chopped)
1 Tbl Olive oil
½ Tbs Salt
¼ Tsp Ground black pepper
½ Cup Spanish chorizo (small diced)
½ Cup Tender early spring green broad beans or fava beans
(may use frozen)
Parsley for garnish.
Good Red Spanish Tempranillo Wine for pairing
Directions:
Toast the bread on the stove in a griddle for steaks to form medium dark lines and crusty bread.
Sauté the chorizo in a skillet with the olive oil at medium heat for two minutes.
Add the onion, red bell pepper, orange bell pepper and sauté for two more minutes
On high heat add broad beans or fava beans and sauté for an additional two minutes or until alll flavors are combined .
Season with salt and pepper.
Serve on top of the bread.
Enjoy with red wine.
