Updated: Oct 5, 2020
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 Pintxo 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!
I tried this last Friday when we had a lady come over for "sippers". Perhaps not the best time to be cooking with open flames but hay. One of the simplest, but at the same time, most fun Pintxo to prepare has to be the Chorizo Al Infierno.
· 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!
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.