Chorizo Bites With Smoked Paprika And Piquillo Pepper Aioli Recipes

CHORIZO BITES WITH ARUGULA PESTO

Chorizo Bites with Arugula Pesto image

Provided by Chuck Hughes

Time 15m

Yield 5 servings

Number Of Ingredients 10

Ingredients

2 big packed handfuls arugula leaves
1 clove garlic
1/2 cup grated Romano or Parmesan cheese
1/2 cup walnuts, coarsely chopped
1/2 cup olive oil
Salt and freshly ground black pepper
Water, as needed
1 (8-inch) link chorizo sausage, cut into 1 1/2-inch chunks
Dash oil, for sauteing
Dash sherry vinegar

Steps:

To make the pesto: Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the olive oil. This will be used to garnish the Chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water.
To make the sausage: Cut the sausage link into large 1 1/2-inch chunks. Heat the oil in a saute pan, and saute the sausage until the edges start to brown, about 3 to 4 minutes. Toss the pieces while they fry so they cook all over.
Add a dash of sherry vinegar to the pan to deglaze and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.

SMOKED PAPRIKA OPEN FACE LASAGNA

Smoked Paprika Open Face Lasagna image

Provided by Jeffrey Saad

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, plus 2 tablespoons extra-virgin olive oil
1/4 pound Mexican chorizo sausage, removed from casing
1 pound ground beef
1 onion, diced
2 cloves garlic, chopped
1 cup red wine
1 (28-ounce) can crushed Italian tomatoes
3 tablespoons smoked paprika, divided
1/2 cup panko bread crumbs
2 tablespoons heavy cream
1 tablespoon salt
8 lasagna noodles
1 cup chopped flat-leaf parsley
1 cup grated manchego cheese

Steps:

Heat the 2 tablespoons of oil in a wide pot over medium-high heat. Once hot add the chorizo, ground beef onion, and garlic. Using a spatula, break up the meat as small as you can as it browns. Saute until dark brown, about 10 minutes.
Add the red wine and simmer until the wine is reduced by half, about 1 minute.
Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt. Cover the pot, reduce the heat to very low, and cook for 15 minutes.
Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook according to the package instructions. Drain and set aside.
Put 1 lasagna noodle on each of 4 plates. Spoon the meat mixture over the pasta and spread it out evenly. Sprinkle on about 1/8 of the parsley and grated manchego. Lay another lasagna noodle on top. Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika. Drizzle with extra-virgin olive oil and serve.

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