Hola amigos de Hive Food! como estan? pasaron un par de semanas desde mi ultima publicacion, el motivo es que estuve viajando un poco, visitando a mi mejor amigo que vive en la playa. El dia que llegué el me propuso hacer una receta que amamos: chorizo a la pomarola. Con la diferencia de que prenderiamos fuego en la parrilla y lo hariamos ahí! ya que estaba antojado hace rato de usar la parrilla y no tenia una razon especial ♥ asi que aproveché que teniamos que estar ahí iluminando con el celular para cocinar y saqué fotos para éste post! asi que volví con todo! espero disfruten mi post.

Hello friends of Hive Food! how are they? It's been a couple of weeks since my last post, the reason is that I was traveling a bit, visiting my best friend who lives on the beach. The day I arrived he suggested that I make a recipe that we love: pomarola chorizo. With the difference that we would set fire to the grill and we would do it there! since I was craving a while ago to use the grill and I didn't have a special reason ♥ so I took advantage of the fact that we had to be there lighting up with the cell phone to cook and I took photos for this post! So I came back with everything! I hope you enjoy my post.

The first step we have to take is to light the fire on the grill, something that we Argentines have 100% naturalized hahaha When the coal has been reduced to embers we place the pot with oil to heat.

El primer paso que tenemos que realizar es prender el fuego en la parrilla, algo que nosotros los Argentinos tenemos 100% naturalizado jajaja Cuando el carbon se haya reducido a brasas colocamos la olla con aceite a calentar.

Cuando el aceite esté bien caliente vamos a colocar los chorizos en la olla para que se sellen bien de ambos lados. Luego reservamos.

When the oil is very hot, we are going to place the chorizos in the pot so that they seal well on both sides. Then we book.

En la olla donde ya sellamos los chorizos vamos a saltear las verduras para aprovechar el sabor que quedó en la base. Vamos a salpimentar apenas un poco para que éstas comiencen a largar sus liquidos de coccion!

In the pot where we already sealed the chorizos we are going to sauté the vegetables to take advantage of the flavor that remained in the base. We are going to season just a little so that they begin to release their cooking liquids!

Y ya llegando a la recta final de la receta vamos a agregar una buena cantidad de pure de tomate y condimentaremos definitivamente con oregano, aji molido, sal, pimienta y tomillo. Ademas vamos a agregar un poco de agua y volvemos a incorporar los chorizos. Ahora solo tenemos que esperar, aproximadamente 30 minutos minimo para que la salsa de tomate elimine su acidez y siempre con la olla destapada.

And reaching the final stretch of the recipe we are going to add a good amount of tomato puree and we will definitely season with oregano, ground chili, salt, pepper and thyme. We are also going to add a little water and re-incorporate the chorizos. Now we just have to wait, approximately 30 minutes minimum for the tomato sauce to eliminate its acidity and always with the pot uncovered.

Y entonces nuestro chorizo a la pomarola estará listo! ya habia realizado esta receta con anterioridad pero en una ollla y cocina convencionales y debo decirles que en la parrilla es totalmente superior ya que el gusto ahumado es una delicia. Para comerlo es sencillo, abris un pan a la mitad le pones un trozo de chorizo con salsa por arriba y te lo comes! si no, al plato con un poco de arroz blanco de acompañamiento queda muy bien. Lo dejo a tu criterio, te invito a que realices ésta receta en casa y si tienes alguna duda me lo dejes en los comentarios!

And then our pomarola chorizo will be ready! I had already made this recipe before but in a conventional pot and kitchen and I must tell you that on the grill it is totally superior since the smoky taste is a delight. To eat it is simple, you open a bread in half, put a piece of chorizo with sauce on top and eat it! if not, the dish with a little white rice as an accompaniment is very good. I leave it to your discretion, I invite you to make this recipe at home and if you have any questions, leave them in the comments!