Chorizo Bocadillo with Sticky Red Wine Onions
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.