Name: Chorizo rolls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 red peppers; 500g cooking chorizo (see tip); 1 loaf French bread quartered and split down the middle; 100g bag rocket; 1 tbsp olive oil

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Chorizo rolls

Chorizo rolls

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.5 out of 5.2 ratingsRate

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A favourite at London's Borough Market, these speedy rolls are the new hot dog

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Ingredients

Nutrition

Units:

MetricUS

2 red peppers
500g cooking chorizo

(see tip)
1 loaf French bread

quartered and split down the middle
100g bag rocket
1 tbsp olive oil

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Nutrition: per serving

kcal745
fat55g
saturates21g
carbs35g
sugars10g
fibre5g
protein31g
salt5.84g

Method

step 1

Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
step 2

Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
step 3

Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.

RECIPE TIPS

TIP

Cooking chorizo can vary hugely in length, from little thumb-sized sausages to very long coils. It doesn’t matter which you use – they will all take the same time to sizzle – just cut the very long sausages to lengths that will fit the bread.

Recipe from Good Food magazine, August 2011

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A star rating of 3.5 out of 5.2 ratings

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