Choripán with chimichurri

• 3 cloves Garlic (very finely chopped)
• Salt (to taste)
• Black pepper (to taste)
• 120 ml Sunflower Oil (or mild olive oil)
• 1 teaspoon Paprika (sweet) (optional)
• 4 tablespoons Red Wine Vinegar
• 1 bunch Parsley (leaves only, chopped by hand)
• 1 tablespoon Oregano (dried)
• 1 teaspoon Chilli Flakes (to taste)
• 4 u Chorizo (fresh Argentine-style, for grilling)
  Swaps (1)
• 2 u Baguette (or 4 crusty rolls)
• 60 ml Water (hot)

Instructions

1. 1

   For the chimichurri, dissolve a teaspoon of salt in the hot water and pour it over the oregano, chilli flakes and paprika in a bowl: this rehydrates them and releases their aroma.

   5 min

2. 2

   Add the parsley, garlic, vinegar, oil and pepper to taste, stir and leave to stand for at least half an hour at room temperature.

   30 min

3. 3

   Light the barbecue or heat a griddle over medium heat. Grill the chorizos whole, turning now and then, until almost cooked.

   12 min

4. 4

   Split them lengthways butterfly-style, without cutting all the way through, and finish them cut side down until browned and cooked through.

   5 min

5. 5

   Cut the baguette into lengths of about 20 cm and split them. Toast them cut side down on the grill for a minute.

   2 min

6. 6

   Put a chorizo in each piece of bread, spoon over plenty of chimichurri and serve at once, with more sauce on the table.