Spanish Migas Con ChorizoGarlic Pan Fried Bread&Chorizo Sausage

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Step 3: Meanwhile, cut the chouriço in diagonal slices; reserve. Step 4: Remove the dough from the bowl and knead it a little more. Divide the dough in six balls and flatten each one with a rolling pin. Add in the middle of each piece of dough some chouriço slices. Fold the dough over the chouriço and close it with your fingertips.

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Preheat the oven to 450ºF. Dust a baking sheet with flour. Divide the dough into 4 pieces. Cut the chouriço into 12 long pieces, cutting on the diagonal. On a floured surface, and with floured hands, stretch each piece of dough into a square, about 1/2 inch thick and 6 inches across.

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Turn burner on medium heat. Place the chorizo into the pan and fry pieces for 5 to 10 minutes, turning as necessary. Remove as soon as the chorizo is cooked. Place the baguette slices on the platter. Place one piece of cheese and a piece of ham on each one. On others, place a piece of chorizo .

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Stir and brown for a few more minutes. Once browned, remove everything from the oil with a slotted spoon and reserve. Add the diced peppers to the seasoned oil and fry until golden brown (about 10 minutes). Add the paprika and saute for 10 seconds. Then add back the garlic and meat mixture and season with salt.

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Step 1. In a stand mixer fitted with the paddle attachment, add the milk, eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry ingredients are completely moistened, about 2 minutes.

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1 cup grated Manchego cheese. Directions: Dissolve the yeast in the warm water in a large bowl; set aside. Melt the butter in a small saucepan over medium heat. Stir in the milk and the egg; whisk until well combined. Pour the milk mixture into the yeast mixture; whisk until well combined.

Spanish Migas Con ChorizoGarlic Pan Fried Bread&Chorizo Sausage

Learn how to make this amazing Portuguese Chorizo bread (Pão com chouriço).📋 List of ingredients and recipe down below 👇Get to know Portugal cooking with u.

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Instructions. Preheat the oven to 350°F. Lightly grease a baking sheet. Set aside. Roll out the bread dough into a rectangle. Set aside. In a bowl, combine the cheese, cooked chorizo, green chilies, and hot sauce if using. Spread the filling evenly over the surface of the dough leaving roughly 1 inch of space on each side.

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Make sure to spread out the ground chorizo all over the bread so it completely covers the cheese. Once the bread is done, place them in the fridge for 15-20 minutes to firm up. Take out the bread and place it on the grill over the coals with the ground sausage face down. Cook over the heat for about 10 minutes.

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Preparation. In a medium saucepan over medium-high heat, sauté the chorizo until cooked through for about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and add the butter to the pan. When the butter is melted, turn off the heat and whisk in the paprika. In a medium bowl, combine the cheese, garlic, chives.

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Step 7 : Place the slices of Chouriço on the dough. Roll the dough to form baguette-shaped rolls. Step 8 : Place the breads on a baking sheet lined with baking paper. Cover with a damp cloth and let stand for another 45 minutes. Step 9 : Preheat oven to 200°C. Step 10 : Before putting the breads in the oven, cut the dough 3 or 4 times on the top.

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1 tablespoon flour to dust. Directions: 1) Dissolve the yeast in 4 tablespoons of warm water. Add about 1/2 tablespoon of flour and mix well. Set aside. 2) In a big bowl, mix the flour, olive oil, salt, and the yeast mixture. Add some more warm water a bit at a time until you have a smooth dough that doesn't stick to your hands.

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Once the dough is ready, divide it into 8 equal pieces. Roll out each piece of dough into a rectangle shape and generously place thin slices of chorizo on top before rolling it up. Preheat your oven to 425°F. Sprinkle some flour on an oven-safe tray (you can also line the tray with aluminum foil sprinkled with flour).

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Add the chorizo slices and cook them for 2-3 minutes until browned. Add the Spanish sweet paprika and mix well. Add the bread cubes to the skillet and pan fry, stirring all the time, until golden brown and crisp. Turn the pan fried bread and chorizo into a serving bowl and add the chopped parsley. Toss together.

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Prepare the French Bread: Begin by slicing the French bread loaf in half lengthwise, creating a hollowed-out "boat" shape. Carefully remove some of the inner bread to create a space for the stuffing. Save the removed bread for other dishes like breadcrumbs or croutons. Prepare the Creamy Chorizo Filling:

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Preheat oven to 425 degrees F. Remove the casing from the chorizo; then into bite sized pieces. Add a little oil to a skillet and cook the chorizo 3-5 minutes so that it's lightly browned. Next, add the garlic and saute for another minute; then drain the mixture on paper towels to remove any excess oil.