Oh this is a bit silly, no? Hardly anything written in the last couple years.
This is one of my desperation dinners. I just noticed that the title of the post almost gives you the entire recipe.
Add a bit of crusty bread, maybe some manchego, and a bottle of wine (if J wants some, me I can do with water)
- 3/4 lb chorizo bilbao
- 1/4 c toasted pine nuts
- 1/4 c currants
- 1/2 c dry sherry
- 1/2 c chicken or vegetable stock
- some chopped parsley
- olive oil
- Heat olive oil in a pan. Cook the chorizo til golden and just cooked. Remove and slice in 1/4″ to 1/3″ diagonals.
- Return chorizo to pan. Add currants, sherry, and stock. Simmer for about 10 or so minutes until currants are plumped and chorizo is flavored with sherry.
- Transfer to a plate, sprinkle with pine nuts and parsley.