Chorizo Bocadillo with Sticky Red Wine Onions
Photography by Josh Griggs.
The quintessential Spanish sandwich, our favourite is filled with warm spicy chorizo, sticky onions, and smoked paprika mayo!
Serves: 4
INGREDIENTS
250 grams spicy soft cured chorizo sausage
2 teaspoons olive oil
2 medium red onions, thinly sliced
2 cloves garlic, crushed
sea salt and ground pepper
½ cup red wine
2 teaspoons runny honey or maple syrup
To assemble
½ cup good-quality mayo
1 teaspoon smoked paprika
1 clove garlic, crushed
4 medium crusty bread rolls, warmed and split
METHOD
Cut the chorizo on the diagonal into ½cm-thick slices. Heat the olive oil in a sauté pan and fry the chorizo until lightly golden. Take out and set aside. Don’t wash the pan. Add the onions and garlic to the pan, season and cook for 5 minutes until soft. Increase the heat and add the wine and honey. Boil until the onions are sticky and the wine has reduced to a glaze. Add the chorizo back to the pan and stir together.
To assemble: Combine the mayo, paprika and garlic. Spread onto both cut sides of the buns and pile in the chorizo and onions. Serve immediately.
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