Chorizo Bocadillo with Sticky Red Wine Onions

, from Issue #95. February, 2021
Photography by Josh Griggs.
Chorizo Bocadillo with Sticky Red Wine Onions

The quintessential Spanish sandwich, our favourite is filled with warm spicy chorizo, sticky onions, and smoked paprika mayo!

Serves: 4


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


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.