Advertisement
Fried Choricitos with Pimentos, Aguadiente and Garlic
Chorizo a la Llama
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By David Eyre
Published 2009
The Spanish name for this dish is a bit of a mystery – no-one seems to know of its origins. Choricitos are diminutive chorizos sold linked together.
Method
Cut 8 soft choricitos on the bias into slices 2cm/¾-inch thick. Heat a heavy frying pan and gently fry them in a little olive oil until cooked through and well coloured. Turn the heat up, add a splash of aguadiente or brandy and ignite it (standing well back), then let the alcohol burn off. As the flame