Chorizo and Chicken Tapas
Let this Chicken and Chorizo tapas dish bring some sunshine vibes into your home this weekend. Really easy to make, packed with fabulous flavours and wonderful for sharing over a glass or two of wine!
Ingredients
Cakes:
- 300g mashed potato
- 300g soft chorizo
- 1 small bunch parsley chopped
- Squeeze of lemon
- Salt and pepper
- 100g plain flour, seasoned
- 2 beaten eggs
- 100g panko breadcrumbs
- Vegetable oil for frying
Chicken:
- 1 hard chorizo sliced
- 50ml olive oil
- 1 tsp smoked paprika
- 1 small bunch oregano chopped
- 300g chicken fillets
- 1 tbs chopped parsley
- Bunch of spring onion
To serve:
- Aioli
- 1 whole iberico ham
- manchego cheese
- 1 jar piquillo peppers, drained
- 1 small bunch parsley chopped
- Good quality Olive Oil
Method
Mix the potato, chorizo, parsley and lemon gently form into 6 balls dip in flour egg and breadcrumbs fry at 160c for 2 to 3 minutes.
To serve, spoon the aioli into the bottom of the dish sit on top.
For the chicken cook the chorizo in the oil add the paprika and oregano and cook for 8 to 10 minutes. Pop into a serving dish. Sprinkle over spring onions, parsley and a squidge of lemon.
Mix the red peppers, good quality olive oil and parsley together pop into a serving dish.
Ingredients
Cakes:
- 300g mashed potato
- 300g soft chorizo
- 1 small bunch parsley chopped
- Squeeze of lemon
- Salt and pepper
- 100g plain flour, seasoned
- 2 beaten eggs
- 100g panko breadcrumbs
- Vegetable oil for frying
Chicken:
- 1 hard chorizo sliced
- 50ml olive oil
- 1 tsp smoked paprika
- 1 small bunch oregano chopped
- 300g chicken fillets
- 1 tbs chopped parsley
- Bunch of spring onion
To serve:
- Aioli
- 1 whole iberico ham
- manchego cheese
- 1 jar piquillo peppers, drained
- 1 small bunch parsley chopped
- Good quality Olive Oil
Method
Mix the potato, chorizo, parsley and lemon gently form into 6 balls dip in flour egg and breadcrumbs fry at 160c for 2 to 3 minutes.
To serve, spoon the aioli into the bottom of the dish sit on top.
For the chicken cook the chorizo in the oil add the paprika and oregano and cook for 8 to 10 minutes. Pop into a serving dish. Sprinkle over spring onions, parsley and a squidge of lemon.
Mix the red peppers, good quality olive oil and parsley together pop into a serving dish.
