Spanish chorizo bocadillo

1. Select a griddle pan or non-stick pan or even barbeque to cook the Chorizo.
Remove the casing from the Chorizo and cut into 20cm long pieces. Then slice each piece into two.

2. Turn your pan on a medium to high heat and add the pieces of Chorizo, cook for 5-10minutes turning over the Chorizo.

3. Remove the Chorizo from the pan and put on a plate to rest.

4. Slice your Ciabatta rolls (Bocadillos) into two halves and toast under the grill.

5. Lightly pour some Spanish Arbequina olive oil on the toasted bread bun, add two of the Chorizo pieces and add as many pimienta roja as you like plus rocket.

6. The pimienta rojas add sweetness to the spicy chorizo.