1/4 cup extra virgin olive oil
2 large spicy chorizo sausages, sliced 1cm thick on an angle
1 red onion, peeled, halved and thinly sliced
1 teaspoon sweet smoked paprika
3 yellow and 3 red capsicums, quartered, cored and thinly sliced
2 large red chillies, halved seeded and finely chopped
2 cloves garlic, thinly sliced
1 tablespoon coarsely chopped marjoram or oregano leaves
sea salt and freshly ground black pepper
2 tablespoons sherry vinegar
4 tablespoons coarsely chopped parsley
4 large slices sourdough bread, toasted and rubbed with garlic on both sides
Replace one of the chillies with 1/2 dried habanero.
Use 2 teaspoons of red wine vinegar instead of sherry vinegar.
Heat the oil in a heavy-based saucepan.
Add the chorizo and sauté over a high heat until browned and fragrant (5-10 minutes).
Add the onion and sauté until soft (5 minutes) then add the paprika and capsicums.
Stir over a moderate heat until the capsicums have softened.
Add the chillies, garlic, marjoram, and salt and pepper.
Cover the pan with a lid and braise the capsicums in their own juices over a low heat for 25-35 minutes, shaking the pan occasionally.
The capsicums should be soft but not disintegrating and a thin but emulsified liquid will be left to coat them.
Season with a little sherry vinegar and more salt if needed.
Stir the parsley through and serve warm or at room temperature on the hot, toasted sourdough bread.