Choripán

Method

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1. Mix the parsley, garlic, oregano, chilli flakes, oil, vinegar and salt in a bowl and leave to stand for at least 30 minutes.

   Mark done

2. Grill or pan-fry the chorizo over medium heat for 15 to 20 minutes, turning often, until cooked through and browned all over.

   Mark done Start 15 min timer

3. Cut each chorizo in half lengthways, without cutting quite through, and open it out. Grill the cut sides for 2 minutes.

   Mark done Start 2 min timer

4. Toast the rolls, cut sides down, on the grill or in the pan until lightly golden.

   Mark done

5. Put a butterflied chorizo in each roll and spoon over the chimichurri generously. Eat straight away.

   Mark done

Chef’s Tips

• Use fresh chorizo, not the cured Spanish kind. It has to be cooked through.
• Cook over moderate heat so the sausage is cooked in the middle before the skin burns.
• Make the chimichurri ahead. It improves for a day.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A cold beer
• Sliced tomato and onion salad
• Grilled provolone

Storage & Reheating

Best eaten at once. The chimichurri keeps in the fridge up to 5 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.