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

“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.”



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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