Tapas of Paprika Chicken & Chorizo in Red Wine
Difficulty : Super easy
Cooking time:
45m
Tapas is a fantastic way to eat food. The whole idea of sharing different small plates of delicious food amongst good friends and family is what meals should be all about. This recipe is for two of our favourite tapas dishes and together they easily make up a main course with a simple rocket salad on the side.
Ingredients
For 1 people (
)
Recipe
- 1 Chicken Breast
- 1 teaspoon(s) Paprika
- 0.25 teaspoon(s) Cayenne Pepper
- 2 tablespoon(s) Olive Oil
- 2 Garlic clove(s)
- Sea Salt
- 60 grams Chorizo Sausage
- 40 mL Red wine
- 1 Bay leave(s)
- 1 handful(s) Rocket
Nutritional Facts (per serving)
- Kcal: 727 kcal
- Sugars (g): 1g
- Carbs: 3g
- Fat: 55g
- Saturated fat (g): 13g
- Proteins: 45g
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Directions
- First prepare the chicken. Crush one garlic clove.
- In a large bowl mix together the paprika, one tablespoon of olive oil, garlic, cayenne pepper, and a good pinch of salt. Add the chicken to the bowl and massage the mixture well into the meat. Leave to stand for 20-30 minutes until ready to cook them.
- Slice the chorizo sausage into 2cm rounds and finely chop 1 garlic clove.
- Heat one tablespoon of olive oil in a frying pan over a medium heat and add the garlic. Fry for 30 seconds and add the chorizo. Fry for a few minutes until the oil is released from the sausage.
- Add the red wine and bay leaves and cook over a gentle heat until the red wine reduces and is coating the chorizo, about 10 minutes. Stir every now and then to make sure the chorizo isn't burning.
- For the chicken, heat a frying pan over a medium heat and add the chicken which has been marinating. Fry for about 8 minutes each side, depending on thickness, until the chicken is charred and cooked through.
- To serve, slice the chicken and serve alongside the chorizo with a simple rocket salad.
