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2 tablespoons olive oil
pinch of thyme
pinch of paprika
1 bay leaf
4 chorizo sausages, cut into 1/2 inch slices
20 stuffed olives
In a skillet over medium, heat olive oil with thyme, paprika and bay leaf. Add chorizo slices and cook until well browned. Discard bay leaf. Serve on skewers, alternating chorizo slices with olives. Serves 6.
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