Choripán

Method

1. Make the chimichurri: wash the parsley, shake it completely dry and finely chop the leaves and thin stems. Chop the garlic very finely too. In a bowl, mix the parsley, garlic, oregano, chilli flakes and salt, pour in the vinegar, stir, then stir in the olive oil. Leave it to stand while you cook the sausages so the flavours blend.

   Add in this stepFlat-leaf parsley 20 gGarlic cloves 2Dried oregano 1 tspChilli flakes ½ tspSalt ½ tspRed wine vinegar 1½ tbspOlive oil 3 tbsp

2. Heat a 24 cm grill pan or frying pan on medium heat and cook the chorizos whole for 12 min, rolling them every 2 to 3 minutes so they brown evenly all over. Don't prick them: they'll lose their juices and split. Too high a heat burns the outside before the inside is cooked.

   Add in this stepFresh Argentine-style chorizo (about 120 g each) 2

   medium heat

3. Move the chorizos to a board and slice them lengthwise without cutting all the way through, then open them flat like a butterfly (mariposa). Put them cut side down back in the pan on medium-high heat for 2 min more, until crisp. There should be no pink left inside.

   medium-high heat

4. Split the bread lengthwise and toast it cut side down in the same pan for 1 min, so it turns lightly crisp outside and stays soft inside; the sausage fat adds flavour.

   Add in this stepBaguette or crusty roll, 15 cm piece 2

5. Lay the chorizo in the bread, spoon over plenty of chimichurri and eat straight away.