My chorizo butty clearly shows the Portuguese influence on Goan cuisine.
Recipe courtesy of Anjum Anand
Print
Total:
20 min
Active:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • Kosher salt
  • 1 Goan chorizo, sliced into 3/4-inch pieces
  • 4 thick slices bread
  • Handful rocket leaves (arugula)

Directions

Heat the oil in a small nonstick pan over medium heat. Add the onion, and a pinch of salt, and cook, stirring frequently for 3 to 4 minutes, or until golden brown. Add the chorizo slices, and stir fry for 3 to 4 minutes, or until golden brown, and cooked through, adding a splash of water halfway through the cooking process. 

Place 2 slices of bread onto a serving plate. Cover the bread with the rocket, then spoon over the cooked chorizo and onions. Place the remaining bread slices on top.

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