Counter 08 · Sausage & Charcuterie
Sizzling Chorizo Coins with Sherry and Garlic
A ten-minute Spanish tapa: cured chorizo slices seared in garlic olive oil until the fat runs brick red, then splashed with dry sherry and served sizzling with bread.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
Walk into any tapas bar in Madrid and a small clay dish of chorizo swimming in its own red oil will not be far away. Cured chorizo is already safe to eat, so you are only rendering fat and crisping the edges, which takes minutes. A splash of dry sherry lifts the paprika and turns the oil into a quick sauce you will want to mop up. Start the pan on low with the garlic in cold oil; it infuses gently instead of burning before the sausage goes in.
Method
-
If the chorizo casing is thick and papery, peel it off before slicing so the coins lie flat and crisp evenly.
-
Put the olive oil and garlic in a cold 10-inch skillet or clay cazuela and set over medium-low heat. Cook about 2 minutes, until the garlic just turns pale gold.
-
Add the chorizo in a single layer and cook 2 minutes per side, until the edges curl and the oil turns deep red.
-
Pour in the sherry, which will sputter, and let it bubble for 1 to 2 minutes until slightly syrupy. Stir in the vinegar and red pepper flakes.
-
Scatter the parsley over the top and carry the pan to the table while it is still sizzling, with sliced baguette for dipping.
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