Pimientos Rellenos de Chorizo



Wash the paprika and cut them in half on the length, remove the seeds and cook them in boiling water with salt for around 10 minutes.

Heat up the oil and fry the chorizo without skin and cut in small blocks.

Add the onion (finely chopped) and fry it until transparent.

Add the tomato paste and rice and mix all together. Season it.

Fill with this mixture the paprika's and lay them on a baking form. Sprinkle them with the bread crumbs and spray on top a little of oil.

Bake them in a previously preheated oven at 165°C for some minutes or until golden brown.

Serve immediately.