Roasted Chorizo with Courgette

Instructions

1. 1

   Preheat your oven to 220°C (200°C fan). Pat the chorizo sausages dry with paper towels to help them brown properly.

   Tip: Dry chorizo will develop a beautiful caramelized crust during roasting.

2. 2

   In a large roasting pan, combine the olive oil, minced garlic, smoked paprika, oregano, lemon zest, and red chilli flakes. Mix well to create a fragrant oil base.

   Tip: This aromatic mixture will coat and flavor both the chorizo and courgettes.

3. 3

   Add the chorizo sausages and courgette rounds to the pan, tossing gently to coat them with the oil mixture. Scatter the red onion wedges throughout.

   Tip: Don't worry if everything isn't perfectly coated—it will distribute as it cooks.

4. 4

   Season generously with sea salt and black pepper, then transfer to the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the chorizo is browned and courgettes are tender with light golden edges.

   Tip: The vegetables should be soft but still maintain some texture.

5. 5

   Remove from the oven and squeeze fresh lemon juice over the entire dish while still hot. Taste and adjust seasoning if needed.

   Tip: The lemon juice brightens the rich, smoky flavors beautifully.

6. 6

   Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve immediately while everything is hot and the flavors are most vibrant.

   Tip: This dish is best enjoyed fresh from the oven, but leftovers can be enjoyed cold as a salad the next day.