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Recipe by olive magazine

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1. Fry the chorizo in a dry pan until it gives off some oil, then add the peppers and peas and fry them together until the peas are cooked.
2. Season, stir in the parsley and sprinkle with feta.

Per serving

187 kcalories, protein 10.3g, carbohydrate 6.3g, fat 13.6 g, saturated fat 5.8g, fibre 2.9g, salt 2.01 g

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• Belkey

  09 May 2009

  Belkey rated and commented on this recipe

  

  Really yummy and well worth a try. Serve it as part of a tapas style supper.

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• Lynsey

  27 August 2009

  Lynsey rated and commented on this recipe

  

  Delicious - I served it with sea bass and saute potatoes and will definatley be making it again. Will try it as part of tapas supper next time as Belkey suggested above.

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Ingredients

• whole baby chorizo or 100g chorizo , cut into chunks
• 200g marinated grilled peppers (ones from a deli counter will have plenty of flavour)
• 100g frozen peas
• 1 small bunch parsley , roughly chopped
• 100g feta cheese , crumbled

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• whole baby chorizo or 100g chorizo , cut into chunks
• 200g marinated grilled peppers (ones from a deli counter will have plenty of flavour)
• 100g frozen peas
• 1 small bunch parsley , roughly chopped
• 100g feta cheese , crumbled

Per serving

187 kcalories, protein 10.3g, carbohydrate 6.3g, fat 13.6 g, saturated fat 5.8g, fibre 2.9g, salt 2.01 g

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