Save Recipe
You need to login or register to bookmark/favorite this content.
Chorizo marinated in rioja
Allergens
{{ allergens.all.join(', ') }}
Sub-recipe Allergens
{{ title }}
{{ allergens.join(', ') }}
Method
Preparation
- Chorizo – Chop into bite size pieces (3 cm chunks)
- Onion – Top tail, cut the onion into 8 wedges
Method
- Place all ingredients into the mixing bowl apart from the parsley and oil, cover with cling film and mariade over night in the refrigerator
Service
- Remove the chorizo from the wine
- Heat up the sauté pan with a 10 ml of oil on a medium flame
- Add in the chorizo and cook on both sides until crisp and cooked through
- Place onto a serving plate sprinkle with parsley and serve
Nutritional Information
Nutritional data per portion, view full nutrition table
|
Calories (kcal) |
Protein |
Total Fats |
Of which Saturated Fats |
Carbohydrates |
Of which Sugars |
Fibre |
Salt |
{{ line.title }} |
{{ line.calories }} |
{{ line.protein }} |
{{ line.saturated_fats }} |
{{ line.other_fats }} |
{{ line.starch }} |
{{ line.sugar }} |
{{ line.fibre }} |
{{ line.salt }} |
Totals |
{{ nutritional_info.totals.calories.value }} |
{{ nutritional_info.totals.protein.value }} |
{{ nutritional_info.totals.saturated_fats.value }} |
{{ nutritional_info.totals.other_fats.value }} |
{{ nutritional_info.totals.starch.value }} |
{{ nutritional_info.totals.sugar.value }} |
{{ nutritional_info.totals.fibre.value }} |
{{ nutritional_info.totals.salt.value }} |