INGREDIENTS:
4 baked pastry pig ears
8 slices Joselito chorizo
80 gr finely chopped chorizo
150 gr almond cream
2 gr red hot pepper powder
40 ml fresh red pepper juice
2 lemon peels, grated finely, and squeezed juice
20 ml olive oil
Satey spice, salt
PREPARATION:
In the Pacojet, make a smooth cream from the finely chopped Chorizo, almond cream, pepper juice, olive oil, lemon peels and juice and also the spices.
Arrange the cream on the baked pastry ears, and place the Joselito Chorizo on top. Garnish with green Spanish olives.
