Patacón Bravo a la Española

1.Preheat the oven to 400°F (200°C).

2.Peel the green plantains and cut them into 1-inch thick slices.

3.In a large skillet, heat the olive oil over medium heat. Add the diced chorizo and sauté until browned, about 5 minutes.

4.Add the diced onion, garlic, and bell peppers to the skillet. Sauté for an additional 5-7 minutes until the vegetables are soft.

5.Season the mixture with smoked paprika, salt, and pepper. Stir well to combine and remove from heat.

6.On a baking sheet lined with parchment paper, arrange the plantain slices in a single layer. Bake for 15 minutes, flipping halfway through, until they are tender and slightly golden.

7.Remove the plantains from the oven and flatten each slice gently with the bottom of a glass or a heavy pan to form a patacón.

8.Return the flattened plantains to the baking sheet and bake for another 10 minutes until crispy and golden brown.

9.Once the patacones are crispy, remove them from the oven and top each with the chorizo and pepper mixture.

10.Drizzle the smoked brava sauce generously over the top of the patacones.

11.Sprinkle the grated manchego cheese over the patacones and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

12.Remove from the oven, garnish with fresh parsley, and serve immediately.