Name: Bar Louise’s thick-cut chorizo in cider sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 100 ml extra-virgin olive oil, plus extra for drizzling; 1 large onion, finely chopped; 1 tbsp Spanish smoked paprika; 2 330ml bottles of sweet apple cider; 600 ml chicken stock; Finely grated rind of 1 orange; 400 gm can chickpeas, drained; 50 gm unsalted butter, cold, chopped; 3 La Boquiera chorizo (125gm each), casing removed, halved lengthways; Crusty bread, to serve

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.

Serves 4 - 6

Prep

15M

Cook

40M

Total

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

100 ml extra-virgin olive oil, plus extra for drizzling

1 large onion, finely chopped

1 tbsp Spanish smoked paprika

2 330ml bottles of sweet apple cider

600 ml chicken stock

Finely grated rind of 1 orange

400 gm can chickpeas, drained

50 gm unsalted butter, cold, chopped

3 La Boquiera chorizo (125gm each), casing removed, halved lengthways

Crusty bread, to serve

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.

The Gourmet Traveller Team

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Styling by Olivia Blackmore