|Nutritional Guidelines (per serving)|
|Servings: 1/2 pound (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This typical Spanish tapa is simple, quick and easy. Green and yellow peppers fried with Spanish chorizo sausage and garlic make a colorful addition to the table.
Serve on a platter in the center of the table and mound the mixture on slices of fresh rustic bread. It is also a great first course or accompaniment to scrambled eggs.
- 2 peppers (long, green such as Anaheim)
- 1 bell pepper (yellow)
- 2 to 3 garlic cloves
- 1/2 pound (1/4 kg) sausages (fresh chorizo)
- 4 to 5 tablespoons olive oil
- Pinch salt (or to taste)
Rinse green and yellow peppers, then remove stems and seeds.
Cut peppers into lengthwise slices, about 1/3-inch wide.
Peel and finely chop garlic and set aside.
Cut chorizo into 1-inch lengths.
Pour 4 to 5 tablespoons olive oil into a heavy-bottomed frying pan and heat.
When the oil is hot, fry chorizo pieces and pepper strips, stirring often.
When peppers are browned and almost cooked, add minced garlic and continue to fry.
When chorizo and peppers are completely cooked, serve on a platter with rustic bread.