"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."
- 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
- 1Heat 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.
- 2Meanwhile, 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.
- 3To serve, place chorizo on a large platter and spoon over chickpeas.