Baked chorizo recipe - with chick pea mash and rioja sauce

Recipe by Neil Morris - 21 September 2012

baked-chorizo-recipe

Region: La Rioja

Preparation: 30 minutes

Cooking time: 30 minutes

Oven temp: 220 °C / 430 °F

Difficulty: medium to hard

Serves: 2

non-veg-icon

This dish was conjured up after a morning spent trying to find a recipe for chorizo and peppers - a tortilla was the obvious choice but I wanted to do something different. A batter style dish made sense as an alternative to the tortilla and I felt it would work well with a chick pea mash and a nice sauce made of some left over Rioja (although its rare that I ever have left over Rioja) - and so the baked chorizo recipe was born.

The batter is similar to that used in a Yorkshire pudding or toad in the hole but the flavours are unmistakably Spanish. As the chorizo and the wine both came from La Rioja, I have attributed the dish to that region.

Shopping list

  • extra virgin olive oil (aceite de oliva virgen extra)
  • cooking chorizo (chorizo)
  • 1 red pepper (pimiento rojo)
  • 1 yellow pepper (pimiento amarillo)
  • 3 oz / 75 g plain flour (harina normal)
  • 1 egg (heuvo)
  • milk (leche)
  • sweet smoked paprika (pimentón dulce ahumado)
  • cayenne pepper (pimienta de cayena)
  • rosemary (romero)
  • 2 onions (cebollos)
  • golden caster sugar (azúcar en polvo dorado)
  • can of chick peas (lata de garbanzos)
  • 1 clove of garlic (diente de ajo)
  • ground cumin (comino molido)
  • red wine (vino tinto)
  • good vegetable stock (caldo de veduras)
  • star anise (anís estrellado)
  • bay leaf (hoja de laurel)
  • salt (salt)
  • freshly ground black pepper (pimienta recién molida negro)

Method

Pre-heat the oven to 220 °C / 430 °F.

Sieve the flour into a large bowl along with 1/4 tsp of smoked paprika and a pinch of cayenne pepper and then season with salt and pepper. Make a well in the middle of the flour and break the egg into it, then, using a hand whisk, start to whisk the egg into the flour. Once the mixture becomes stiff, mix 3fl oz of milk with 2 fl oz of water and gradually add to the mix and continue whisking until your batter is nice and smooth and slightly frothy. Leave to stand for 15 minutes.

Slice one of the onions into half rings and place on a baking tray, then drizzle with olive oil and sprinkle with about 1 tsp golden caster sugar. Mix together and then spread evenly on the tray and place on the top shelf of the oven for about 10 minutes or until the edges start to blacken. Remove and leave to one side.

Place the chick peas and a peeled garlic clove in enough water to cover them and bring to a gently simmer. Meanwhile, finely chop the other onion and fry gently in 1 tbsp of olive oil until soft and translucent but not browned. Drain the chick peas and add to the onions with 1/4 tsp of paprika and 1/4 tsp of cumin and cook for around a minute to release the flavour of the spices. Then, season with salt and pepper and add to a food processor. Blend the mixture into a paste and then gradually add a little olive oil followed by a splash of milk to loosen the mixture and blend again. Continue to do this until you have just the right consistency; the mixture should be soft and glistening, not stodgy and dry. Once it is ready return to a clean pan.

Heat two small oven-proof dishes on the hob with enough oil to thoroughly coat the inside and then gently fry a few squares of chopped pepper and some sliced chorizo in each dish (this chorizo recipe uses cooking chorizo). Once the chorizo has released a small amount of colour into the oil, add the batter to the dishes and top with a couple of sprigs of rosemary. Place in the oven for 20-25 minutes until golden brown.

Now place the roasted onions in a pan with a tsp of oil and heat gently, then add a dessert spoon of flour and mix well. Measure 200 ml of Rioja into a jug and add to the onions a little at a time, stirring well over a medium heat. Keep doing this until all the wine has been added and the sauce becomes thin and silky. Now add a bay leaf and one star anise to the wine and simmer briskly for 5-10 minutes until the wine has reduced down and the sauce thickens slightly. Then add 200 ml of good vegetable stock and continue to simmer for a further 5 minutes or so, then taste and season if needed. Drain the mixture through a sieve into a warmed serving jug.

Briefly warm the chick pea mash in the pan, stirring with a hand whisk and add a splash more milk if needed, check the seasoning.

Remove the chorizo bake from the oven.

To serve, spread a good dollop of chick peas mash onto a warm plate, place the chorizo bake on top and drizzle with the red wine sauce. Serve with the remaining sauce in a jug on the side.

Enjoy this delicious and comforting baked chorizo recipe with another glass of Rioja!

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