THE SAUSAGE-SLURP BOWL

(Our Play on Spanish Gachas with Chorizo)

THE SAUSAGE-SLURP BOWL

Ingredients: 200g Chickpea flour, 200g Fresh Chorizo (crumbled), 1 small red onion (diced), 1 Red pepper (diced), 1 tsp Fennel seeds, 1 tsp Smoked paprika, 800ml Water or Stock...

Ingredients

  • 200g Chickpea flour
  • 200g Fresh Chorizo (crumbled)
  • 1 small red onion (diced)
  • 1 Red pepper (diced)
  • 1 tsp Fennel seeds
  • 1 tsp Smoked paprika
  • 800ml Water or Stock

Cooking Method

  1. The Scorch Fry sausage meat until browned and crispy; remove.
  2. The Architect Sauté onion and pepper in the fat until charred.
  3. The Bloom Add fennel and paprika with a 20ml splash of water to release the oils.
  4. The Marriage Gradually whisk in flour and water; simmer until it forms a thick, savory porridge.
  5. The Final Flourish Spoon the chorizo over the soft base and top with raw fresh parsley.

Cuisine: Spanish

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