Follow these steps for perfect results
olive oil
chorizo sausage
sliced
beefsteak tomatoes
roughly chopped
white wine
baby salad leaves
shredded
salt
freshly ground black pepper
crusty bread
to serve
Heat olive oil in a non-stick frying pan.
Add chorizo and fry for 1-2 minutes until lightly browned.
Add the tomatoes and white wine.
Simmer for 2-3 minutes until the tomato pieces have just softened but still holds their shape.
Divide the shredded salad leaves between four serving plates.
Spoon over the hot chorizo and tomatoes onto the salad leaves.
Season with salt and freshly ground pepper.
Drizzle with the pan juices.
Serve hot or cold with good crusty bread.
Expert advice for the best results
Use high-quality chorizo for the best flavor.
Adjust the amount of spice to your preference.
Everything you need to know before you start
5 minutes
Can be made ahead and reheated.
Spoon the chorizo and tomato mixture over the salad leaves, ensuring an even distribution.
Serve with warm crusty bread.
Serve with a simple side salad.
Pairs well with the spicy chorizo and tomatoes.
A light beer can balance the spice.
Discover the story behind this recipe
Chorizo is a staple ingredient in Spanish cuisine.
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