Grilled Chorizo Canapes with Smoked Paprika
Votes: 1
Time: 15 min.
Serve Spanish chorizo as an elegant appetizer with alcoholic drinks. To do this, pan-fry the sausage slices and arrange them on a platter drizzled with a delicious sauce with the rich flavor of sweet piquillo peppers. This sauce, or aioli, is easy to make by blending mayonnaise, pickled peppers, Spanish smoked paprika, and lime zest. Sprinkle the finished appetizer with fresh cilantro and insert toothpicks into each slice of sausage for easy handling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220g Spanish chorizo sausage, sliced 1cm thick.
- 1/4 cup mayonnaise
- 2 canned piquillo peppers
- 0.5 tsp Spanish smoked paprika
- Zest of 1 lime
- 2 tablespoons chopped fresh cilantro, for serving
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Cooking the dish according to the recipe:
- Place mayonnaise, peppers, paprika, and lime zest in a blender and blend until smooth. Season with salt and pepper.
- In a large nonstick skillet over medium-high heat, cook the chorizo in batches until browned, about 1 minute per side.
- Pour the sauce onto a plate and top with chorizo. Sprinkle with cilantro and serve. Alternatively, pour a little sauce onto a plate and top with slices of sausage with toothpicks inserted.
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