Another winning recipe from Nicola, these nettle and chorizo tapas were absolutely delicious and I can’t wait to try them again!
Ingredients
- 200g of blanched nettles
- 50g chorizo
- 2 tbsp of olive oil
- 1 onion, finely chopped
- Chicken stock
- Chilli flakes
- Crushed black pepper
- White wine
How to make the nettle and chorizo tapas
- Fry the chorizo until it is golden brown and then remove from the heat
- In a separate pan, blanch the nettles for 4 to 5 minutes and then thoroughly squeeze out the water
- Fry the onion until it is translucent
- Add the garlic and cook for 1 minute
- Add the nettles, chilli flakes and black pepper and fry for a further 3 minutes
- Add a small amount of stock, wait for the nettles to absorb it and then add more
- Add a couple slugs of white wine
- Add the chorizo
This is one of the fantastic dishes that we cook on our 1 day foraging course. You can see loads of photos from the day, as well as from all of our courses, on our Facebook page.
