Porras (doughnuts) Stuffed with Chorizo, Manzanilla Olives from Spain and Quince Jelly


Porras (doughnuts) Stuffed with Chorizo, Manzanilla Olives from Spain and Quince Jelly
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Ingredients:

 ¾ cup Manzanilla olives, pitted and sliced
 4 “porras” (doughnuts)
 1 onion, finely diced (brunoise-style)
 6 medium-sized fresh chorizo sausages, peeled
 1 cup quince paste
 4 tbsp Spanish brandy
 Extra virgin olive oil to taste

Preparation:

1

In a medium skillet, pour a little extra virgin olive oil and bring it to medium heat.

2

Cook the onion until it becomes soft. Add the chorizo.

3

Turn up the heat, stir fry briefly and add the sliced Manzanilla olives.

4

After a couple of minutes, add the quince paste and mix with the other ingredients.

5

Add the brandy, and flame it in order to evaporate the alcohol and concentrate the flavours.

6

Let the mixture rest for a few minutes.

7

Slice your Porras lengthwise, and stuff them like a sandwich.

8

Pour yourself a cold beer.

Credits: Chef Tigretón from ChefTigreton.com

Ingredients

 ¾ cup Manzanilla olives, pitted and sliced
 4 “porras” (doughnuts)
 1 onion, finely diced (brunoise-style)
 6 medium-sized fresh chorizo sausages, peeled
 1 cup quince paste
 4 tbsp Spanish brandy
 Extra virgin olive oil to taste

Directions

1

In a medium skillet, pour a little extra virgin olive oil and bring it to medium heat.

2

Cook the onion until it becomes soft. Add the chorizo.

3

Turn up the heat, stir fry briefly and add the sliced Manzanilla olives.

4

After a couple of minutes, add the quince paste and mix with the other ingredients.

5

Add the brandy, and flame it in order to evaporate the alcohol and concentrate the flavours.

6

Let the mixture rest for a few minutes.

7

Slice your Porras lengthwise, and stuff them like a sandwich.

8

Pour yourself a cold beer.

Porras (doughnuts) Stuffed with Chorizo, Manzanilla Olives from Spain and Quince Jelly