November 21st, 2016
Recipe courtesy of Barsa Taberna
Cover the pan with a lid and cook on medium to low heat for 30 minutes. Finish with salt and pepper to taste and parsley.
For the Poached Chorizo:In a pan, lightly sear the chorizo until brown on both sides. To the pan, add the wine and the honey.
Cover pan with a lid and let cook for 15 minutes on medium to low heat. Remove lid and reduce cooking liquid to a thick sauce. Finish with salt and pepper to taste.
For the Breadcrumbs: Add olive oil to pan and toast the breadcrumbs. Once they begin to colour, add the parsley and salt and pepper to taste. Allow to cool on paper towel to remove excess olive oil.
Assembly: Remove the Osborne Solaz Tempranillo poached Spanish chorizo from its liquid and place on top of pepper stew. Top with herbed breadcrumbs and drizzle with reduced poaching liquid.