Spanish · Dinner
Chorizo and Bread Board (Keto)
A Spanish-style tapas board featuring pan-seared chorizo with manchego cheese, marcona almonds, green olives, roasted red pepper and cucumber rounds, finished with sherry vinegar, olive oil and smoked paprika.
$6
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
635Calories
28gProtein
50.2gFat
11gCarbs
3.8gSugar
3.2gFiber
2189mgSodium
140mgChol
19.1gSat Fat
620mgPotassium
385mgCalcium
2.8mgIron
2.1mcgVitamin B12
31mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Slice chorizo into 1/4-inch rounds and cucumber into thin rounds. Arrange manchego, almonds and olives on a board.
2
Sear
Heat a small skillet over medium-high with no added fat and lay chorizo rounds in a single layer. Sear 2 minutes per side until edges curl and turn deep red-brown.
3
Finish
Toss roasted red pepper strips through the rendered chorizo fat in the skillet to coat with color and drippings, then arrange all items on the board.
4
Plate
Drizzle olive oil and sherry vinegar over cheese and vegetables, dust paprika across the board, scatter parsley on top and serve immediately while chorizo is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz312g Spanish cured chorizo
- 3 oz86g manchego cheese
- 1 oz28g marcona almonds
- 2 oz56g green olives
- 88 thin cucumber rounds
- 11 small red bell pepper
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp sherry vinegar
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp fresh parsley
