Chorizo Pulga

A small crispy roll rubbed with tomato, filled with pan-seared chorizo slices releasing their red, spicy oils. A vibrant bite smelling of Spain and smoked paprika.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 319
• Protein: 11 g
• Carbs: 36 g
• Fat: 14 g

Ingredients

• 100 g Chorizo ( thinly sliced )
• 4 piece White bread ( small individual rolls )
• 1 piece Round tomato ( halved )
• 1 piece Garlic ( clove peeled and cut )
• 1 tbsp Extra virgin olive oil

Instructions

1. Chorizo preparation

   Slice the chorizo into 3mm rounds. In a hot pan, sauté them without added fat. The red oil should render and the chorizo should lightly brown on the edges.

2. Toasting the bread

   Slice the small white rolls in half. Place them under the broiler or in the chorizo pan so they absorb the juices and become crispy.

3. Catalan-style rubbing

   Vigorously rub the warm crumb with the cut garlic clove, then with the tomato half until the bread is well soaked with red pulp.

4. Final assembly

   Place the piping hot chorizo slices inside, drizzle with extra virgin olive oil, and close. The bread should be warm and the chorizo tender.

Chef's tips

• Don't discard the rendered chorizo fat; use it to toast the bread, that's where all the flavor is.
• Choose a high-quality chorizo, like Bellota, for fat that literally melts in your mouth.

Storage

Eat immediately. The bread softens quickly once in contact with the tomato.