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Bocadillos de chorizo

"Could I please ask for the recipe for MoVida Sydney's chorizo bocadillo? It's unforgettable."
Lisa King, Sydney, NSW

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

For shallow-frying: vegetable oil 20 Padrón peppers (see note) 600 gm fresh chorizo, thickly sliced (see note) 12 small soft rolls To serve: lemon wedges   Alioli 2 garlic cloves, coarsely chopped 2 egg yolks 1 tbsp Dijon mustard 150 ml each extra-virgin olive oil and sunflower oil 2 tbsp lemon juice


  • 01
  • For alioli, crush garlic with a pinch of salt in a mortar and pestle, transfer to a bowl, add yolks and mustard, and whisk to combine. Add oils in a thin, steady stream, whisking continuously until incorporated and emulsified. Add lemon juice, 1 tbsp warm water, season to taste and whisk to combine. Refrigerate until required.
  • 02
  • Heat 5cm oil in a large saucepan over medium heat and fry peppers in batches, turning until golden (30-40 seconds; take care, hot oil may spit). Drain on absorbent paper.
  • 03
  • Preheat oven to 180C. Heat a large frying pan over medium heat. Add chorizo in batches and cook, turning once until golden (2-3 minutes).
  • 04
  • Meanwhile, cut bread rolls in half and warm in oven until just crisp (2-3 minutes). Spread alioli on both halves, place chorizo on bases, then peppers and sandwich with tops. Serve with lemon wedges.

Note "Traditional Spanish alioli is an emulsion of just olive oil, garlic and salt. In Australia, we make a light and creamy mayonnaise," says MoVida's Frank Camorra. Padrón peppers are small green Spanish frying peppers. They're available from select greengrocers, or substitute strips of green capsicum.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Sep 2013

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