Shet Vasco

5 September 2019

Try Didier's fabulous dish

4 Piquillo peppers from the tin, fry them slightly with a bit of olive oil, put to one side.

Cut the txistorra into small pieces (or chorizo) and fry them for 2/3 minutes together with the spring onions

Place in between the peppers.

Fry the scallops in very hot olive oil for 3 or 4 minutes, until they are perfect.

Serve with rice.



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