This is the second base recipe from the Spanish style crab and chorizo croquettes. It is a mix finely diced Spanish style chorizo, roasted red peppers, shallot and garlic. It can be used as a flavor boost to a wide variety recipes. The same idea can be adapted for other cuisines, for example for Creole, substitute the chorizo for andouille and use fresh diced peppers, onions and celery in place of the vegetables.
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
Ingredients
- 1 package (12-16oz) Spanish style link chorizo, casing removed, finely chopped
- 1 Jar (16oz) Roasted red peppers, drained, finely chopped
- 2 Shallots, finely minced
- 3 Large Cloves garlic, minced
- 2 tablespoons EVOO
Instructions
- In a large sauté pan over medium heat, add the EVOO and allow to heat until shimmering. Add the chorizo and cook for about 3 minutes until lightly sautéed. Add the red peppers and stir to combine. Add the shallot and garlic and sauté until the garlic is fragrant and the shallots are translucent and soft. Remove from heat and allow to cool.