Advertisement
4
Easy
By Samantha Clark and Samuel Clark
Published 2014
We are very particular about our choice of cooking chorizo. The wonderful Brindisa supplies us with chorizo dulce from Catalunya that is pretty hard to beat, but a good (preferably ibérico) slicing chorizo is also delicious. Mojo verde, a fragrant green chilli sauce from the Canary Islands, gives this montadito a nice kick.
Thinly slice the peppers and one half of the garlic clove, and put in a bowl with the thyme, vinegar, parsley, 2 teaspoons of the olive oil and a pinch of salt. Leave to marinate.
Meanwhile, heat a frying pan over a medium heat, add 2 teaspoons of the olive oil and cook the chorizo on both sides until coloured. Keep warm.
Lightly toast the rolls and gently rub with the remaining