Chorizo and piquillo pepper bocadillo
Originally, tapas was eaten as a snack between main meals to tide the body over. The term has since evolved to refer to an amazing array of mouthful-size bites, to be enjoyed with a glass of sherry or ice-cold beer. Spaniards enjoy walking from bar to bar grazing on these small dishes, standing with a glass in hand talking about the day's events, or what their football team will do on the weekend.
Ingredients
10 small crusty bread rolls
10 slices raw chorizo sausage
1 tin piquillo peppers*
Sea salt
10 tsp good-quality mayonnaise
10 toothpicks
* Sold at delis and some supermarkets.
Method
Slice bread rolls in half lengthways and lie open on a cutting board.
Fry chorizo over a medium heat in a non-stick fry pan, or barbecue until well coloured and cooked through.
Empty peppers into a bowl. While chorizo is warm, place a piece on the bottom of each roll, then a piece of piquillo pepper.
Sprinkle a little salt on the pepper and finish with a teaspoon of mayonnaise.
Place the other piece of bread on top and push a toothpick through to keep it all together.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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