Chefs' Recipes

Bar Louise’s thick-cut chorizo in cider sauce

Salty chorizo swimming in a spiced sauce, with apple cider that cuts through the fat. Mop up with crusty bread.

Photo: Alicia Taylor

Alicia Taylor
4 - 6
15M
40M
55M

“We experimented with making our own chorizo for this dish but couldn’t beat the one from La Boqueria Smallgoods,” says Marcelo Munoz. “The cider has fruitiness and acid.”

Ingredients

Method

1.Heat oil in a large frying pan over low-medium heat. Add onion and cook stirring occasionally for 8-10 minutes, until softened and translucent. Scatter over paprika and cook until fragrant (1-2 minutes). Stir in cider, stock, orange rind and chickpeas. Bring to the boil over high heat, reduce heat to medium and reduce by two-thirds (25 minutes). Remove pan from heat and stir through cold butter to slightly thicken.
2.Meanwhile, heat a large non-stick frying pan over high heat and drizzle with a little oil. Add chorizo and cook, turning occasionally, until blackened all over. Cut chorizo into rough 1cm-thick slices.
3.To serve, place chorizo on a large platter and spoon over chickpeas.

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