Roasted Pumpkin Seeds With Chorizo And Smoked Paprika Recipe

1. 1

   Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200u00b0F (90u00b0C) oven, stirring occasionally, or use a hair dryer.

2. 2

   Meanwhile, in a medium skillet, cook chorizo over medium-low heat, tossing frequently, until the meat has rendered its fat and is crisp, about 5 minutes. Transfer chorizo to a plate with a slotted spatula and reserve rendered fat.

3. 3

   Adjust oven rack to center position and preheat oven to 325u00b0F (160u00b0C). In a large bowl, toss dried pumpkin seeds with rendered chorizo fat and season with salt, pepper, and paprika. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

4. 4

   When pumpkin seeds have cooled, toss with crisped chorizo and fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.