Razors with chorizo and olives
Starter with razors, chorizo iberico, garlic, parsley and kalamata olives.
Remove the shells that are broken and rinse the blades in cold water.
Heat the oil in a frying pan and fry the chorizo in 5 min. Until crispy.
In the meantime, finely chop the garlic and parsley. Cut the olives into pieces.
Scoop the chorizo out of the pan and drain on kitchen paper. Leave the oil in the pan.
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.
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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