Mexican > Charales

Charales with Chorizo and Paprika Recipe

Ingredients with Measurements:
- 1 lb. charales (small fish), cleaned and gutted
- 1/2 lb. chorizo, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 1/4 cup water
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large skillet
- Tongs

Step-by-step instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chorizo and cook until browned, about 5 minutes.
3. Remove the chorizo from the skillet and set aside.
4. Add the onion to the skillet and cook until softened, about 3 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the smoked paprika, salt, and black pepper and stir to combine.
7. Add the charales to the skillet and cook for 2-3 minutes on each side, until browned and cooked through.
8. Add the water to the skillet and stir to combine.
9. Return the chorizo to the skillet and stir to combine.
10. Cook for an additional 2-3 minutes, until the sauce has thickened.
11. Sprinkle with chopped parsley and serve.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 800mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Protein: 32g

Substitutions for ingredients:
- Any small fish can be used in place of charales.
- Spanish chorizo can be used in place of regular chorizo.
- Smoked paprika can be used in place of regular paprika.

Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Substitute shrimp for the charales for a different flavor.

Tips and tricks:
- Be sure to clean and gut the charales before cooking.
- Use tongs to flip the fish to prevent them from falling apart.
- Serve with crusty bread to soak up the sauce.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the charales and chorizo on a large platter with a sprinkling of chopped parsley.

Garnishes:
Sprinkle with additional chopped parsley or a squeeze of fresh lemon juice.

Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.

Suggested side dishes:
- Spanish rice
- Grilled vegetables
- Crusty bread

Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the fish is falling apart, use tongs to gently flip them.

Food safety advice:
- Be sure to cook the fish until it is cooked through to prevent foodborne illness.
- Store leftovers in the refrigerator and discard after 3 days.

Food history:
Charales are a type of small fish commonly found in Mexico and Central America.

Flavor profiles:
The smoky paprika and spicy chorizo add depth of flavor to the mild-tasting charales.

Serving suggestions:
Serve the charales and chorizo with a side of Spanish rice and grilled vegetables for a complete meal.

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Region: Spanish

Taste: Spicy, Savory, Smoky, Tangy, Herbal