Try It Out

Spanish Chorizo from DECK sixteen




By Chef William Milian


5 Spanish Cooking Chorizo Cut in Big Chunks

2 Large Yukon Gold Potatoes Cooked and Diced

1 Tomato Grated

1 Sprig of Rosemary

1 Sprig of Thyme

½ Cup of Aji Amarillo Aioli

2 Sprigs of Parsley Picked

Pimenton de la Vera (Paprika), Salt and Pepper to Taste

2 Tablespoons of Good Extra Virgin Olive Oil

  1. Heat up a large cooking pan and add Extra Virgin Olive Oil
  2. Place chorizos and potatoes in the pan over medium heat and roast and caramelize for about 2
  3. Add grated tomato, rosemary and thyme. Season with salt and pepper.
  4. Plate and garnish with Aji Amarillo aioli, paprika and parsley.
  5. Finish with Extra Virgin Olive Oil and serve.

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