Chorizos

Here’s a fun one. These are little chorizo sausages. About the length of my middle finger (but substantially fatter). Just meat (pork), salt, garlic, and a lot of pimento/paprika (best is the Pimenton de Vera – the “sweet” not the hot kind). You can fry them up but I like to microwave them.

Two tricks: 1) prick each one a couple of times or else they’ll explode very messily while heating; 2) cover them with a tallish plastic microwave plate cover – to prevent the juices messing up the entire inside of the microwave.

What I like about this is that the fats and the paprika splash all over the inside of the cover; generating random spots all over the edge of the plate. Very artistic. Sort of Jackson Pollock.