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Razors with chorizo and olives
Starter with razors, chorizo iberico, garlic, parsley and kalamata olives.
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Ingredients
Directions
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Remove the shells that are broken and rinse the blades in cold water.
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Heat the oil in a frying pan and fry the chorizo in 5 min. Until crispy.
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In the meantime, finely chop the garlic and parsley. Cut the olives into pieces.
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Scoop the chorizo out of the pan and drain on kitchen paper. Leave the oil in the pan.
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Fry the razors and garlic with salt and pepper for 3-5 minutes on a high heat in the chorizo oil, until the shells are open. Always change carefully.
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Remove the shells that are still closed. Scoop on a large scale. Mix in the parsley and olives and crumble the chorizo above it.
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Nutrition
310Calories
Sodium22% DV530mg
Fat37% DV24g
Protein46% DV23g
Carbs0% DV1g
Fiber4% DV1g
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