Spanish · Lunch
Chorizo and Bread Board
A rustic Spanish-style board pairing pan-seared cured chorizo with toasted ciabatta, manchego cheese, marcona almonds, and green olives. Finished with olive oil and sherry vinegar, this small-plate spread balances smoky paprika-spiced pork fat against salty cheese and briny olives for a shareable, room-temperature snack or starter.
$5
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
703Calories
30.5gProtein
54.5gFat
29.8gCarbs
1.6gSugar
4.2gFiber
2063mgSodium
88mgChol
18.8gSat Fat
480mgPotassium
340mgCalcium
3.1mgIron
1.2mcgVitamin B12
3.8mgVitamin C
rich-umami
all-time-classics
quick-lunch
Instructions
1
Prep
Slice the chorizo into rounds about 1/4 inch thick and slice the ciabatta into 3 to 4 pieces.
2
Sear
Heat a dry skillet over medium heat and sear the chorizo rounds 2 to 3 minutes per side until edges curl and fat renders to glossy orange.
3
Toast
In the same skillet, toast the ciabatta slices in rendered chorizo fat over medium heat 1 minute per side until golden and crisp at edges.
4
Plate
Arrange the toasted ciabatta, seared chorizo, sliced manchego, almonds, and olives on a board. Drizzle olive oil and sherry vinegar over chorizo and cheese, scatter paprika and chopped parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chorizo-spanish-cured
- 3.6 oz100g, about a quarter loaf ciabatta
- 2 oz56g manchego
- 1 oz28g almond
- 1.4 oz40g olive-green
- 2 tbsp2 tbsp olive-oil
- 2 tsp2 tsp sherry-vinegar
- 1/2 tsp1/2 tsp smoked paprika
- a small handful parsley
