One of Spain’s most popular and versatile ingredients, there are so may ways you can prepare chorizo and enjoy it. One of the simplest, but at the same time most fun to prepare is Chorizo Al Infierno, a popular tapa in Andalucía. Served in a cazuela, a shallow terra cotta oven-proof dish, it’s seriously impressive and eye-catching fare to be serving up!
Whilst it can be enjoyed at any time, in Spain it’s typically enjoyed as an autumnal winter dish, given the heat of it and the fact that it is also very filling!Print
Chorizo al Infierno: Flaming Chorizo
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Cuisine: Tapas
- 4 small cooking chorizos
- 250ml brandy or local brew (a cheap brandy is fine)
- 1 cazuela or fire resistant bowl
- 1 skewer
- 1 lighter or matches
- In the cazuela or fire resistant bowl add 250ml of brandy and then set it alight. The cazuela or bowl should be deep enough to have this amount of brandy without overlapping the sides.
- Impale one of chorizos on your skewer and then dip it in the flaming brandy. Keep turning the chorizo around in the brandy and the flames, roasting the chorizo until the skin of the chorizo browns and starts to blister. Put your chorizo to one side and repeat with the remaining 3 chorizos.
- Serve straight away with some good crusty bread!