Crispy Chorizo, Olive Oil & Good Bread

The kind of plate that disappears fast
Some of the best food is the food that barely needs a recipe.
Take Re & Sons' chorizo, slice it generously, fry it until the edges are caramelised and crisp, then finish it with good olive oil. Put it on the table with plenty of crusty bread and let everyone dig in.
It’s rich, savoury, smoky and completely irresistible - the sort of thing you make when friends are coming over and you want something delicious with very little effort.

The plate

You’ll need:
Re & Sons' Chorizo, sliced generously
Extra virgin olive oil
Crusty Italian bread
Freshly cracked black pepper

How to make it
Heat a good splash of extra virgin olive oil in a heavy-based frying pan over medium-high heat.
Add the chorizo and fry until deeply golden and caramelised around the edges. Let the chorizo release its smoky, savoury oils into the pan - that's where the magic happens.
Transfer the hot chorizo to a serving plate and spoon over the warm oil from the pan.
Finish with a generous drizzle of lemon.
Serve immediately with chunks of crusty bread.
And don't forget to mop up the oil.

Make it a Perth entertaining staple

This is made for Perth afternoons and easy entertaining.
Put it out with drinks before dinner, take it outside for a long lunch, or add it to an antipasto spread with olives, cheese, tomatoes and more Re & Sons' Italian smallgoods.
There's no need to fuss over it. The chorizo brings all the flavour - you just need good bread, good olive oil and people hungry enough to gather around the plate.

The secret
Don't slice the chorizo too thin.
Generous slices give you that perfect contrast between crisp, caramelised edges and a juicy centre. Fry it hard enough to get colour, but don't cook it into dryness.
Then finish it with lemon and serve it hot.
Simple. Generous. Gone in minutes.