Paprika patties with chorizo

Name: Paprika patties with chorizo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g red pointed paprika; 175 g Lasagne sheets; 7-10 Tbsp Salt; 150 g Onions; 0?$? Garlic cloves; 5-6 Stem(s) fresh thyme; 200–250 g Chorizo (Spanish air-dried raw sausage); 2-3 TABLESPOONS Olive oil; 150 ml clear soup; 125 g Mozzarella cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g red pointed paprika
175 g Lasagne sheets
7-10 Tbsp Salt
150 g Onions
0?$? Garlic cloves
5-6 Stem(s) fresh thyme
200–250 g Chorizo (Spanish air-dried raw sausage)
2-3 TABLESPOONS Olive oil
150 ml clear soup
125 g Mozzarella cheese
7-10 Tbsp Pepper
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Cut the peppers in half lengthwise, clean, wash and drain. Spread 1 piece of aluminium foil thinly with oil and place on a baking tray. Place the bell peppers on top with the cut surface facing down.
2
Grill under the preheated grill for about 10 minutes. Cover the peppers with a moistened tea towel and let them rest for 5-10 minutes. Peel the skin off the peppers and cut them into large pieces.
3
Break the lasagne sheets into pieces and cook in plenty of boiling salted water for 7-8 minutes. Pour onto a sieve and rinse well under cold water so that the stains do not stick together. Peel onions and garlic.
4
Coarsely dice onions, chop garlic. Wash the thyme, shake dry and pluck the leaves, except for a stalk for garnishing. Cut the chorizo into slices. Heat the oil in a frying pan and fry the chorizo, onions, garlic and thyme in it, turning them over.
5
Deglaze with broth, add paprika and patties and braise covered for 4-5 minutes. Dice mozzarella. Season pepper pan with salt and pepper, fold in mozzarella and garnish with thyme.