• Choripán (chorizo baguette with chimichurri sauce)

    Serves: 4
    Cooking Time: 20 mins


    • Chimichurri sauce

    • 2 large handfuls fresh flat-leaf parsley, finely chopped + extra, to garnish
    • 2 garlic cloves, peeled and crushed
    • 30ml (2 tbsp) fresh oregano
    • 30ml (2 tbsp) red wine vinegar
    • 80ml olive oil
    • zest of 1 lemon
    • squeeze of lemon juice
    • 1 green chilli, seeded and finely chopped
    • pinch smoked paprika
    • salt and freshly ground black pepper, to taste
    • Choripan

    • olive oil, to fry
    • 4 chorizo sausages,
    • lightly scored at 2cm intervals
    • 4 mini baguettes



    For the chimichurri sauce, combine all of the ingredients in a bowl and adjust the seasoning to your taste. Set aside.


    For the choripán, heat a little olive oil in a pan over medium-high heat and fry the chorizo for a couple of minutes to heat through and char slightly.


    Serve the chorizo in mini baguettes, drizzled with chimichurri and garnished with parsley.