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May 4, 2012
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Okra with Spanish Chorizo

By: Myke "Tatung" Sarthou


Okra with Spanish Chorizo

Okra may not be at the top of your list but give this dish a try. The trick to cooking okra successfully is to cook it over high heat and long enough to remove its slimy texture. The addition of smoky paprika and tasty chorizo reinforces the dish's wonderful flavor.

Serves 4
Prep Time 10 minutes
Cooking Time 10 minutes

 

1 teaspoon olive oil
1 (5-inch) piece Spanish
      chorizo, sliced diagonally
1 teaspoon whole cumin seeds
2 cloves garlic, minced
1 medium onion, chopped
3 cups okra, cut diagonally
     into 1/2-inch pieces
1/4 teaspoon Spanish paprika
salt and pepper, to taste

 

Heat oil in a medium saute pan. Add chorizo and cook to render fat. Add cumin seeds and fry lightly. Add garlic and onions and saute until fragrant.

2  Over medium-high heat, add okra and paprika. Cook well to remove sliminess. Season to taste with salt and pepper. Transfer to a serving platter and serve hot.


Photography by Miguel Nacianceno | Food Preparation by Myke "Tatung" Sarthou | Styling by Rachelle Santos

 




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