Recipe – Flaming Chorizo


Chouriço à bombeiro (fireman’s chorizo) has been on the menu at Bibo Wine Bar in Double Bay since it opened and always draws stares from around the room. I love the aroma and flavour of La Boqueria’s smoked chorizo for this dish. Traditional Portuguese chouriço tends to be drier than the more widely-available Spanish chorizo, so Jose recommends drying it out uncovered in the fridge for a few days. Charlie’s Deli in Petersham sometimes has the traditional oval terracotta dishes, called assador de barro, otherwise improvise with a wire rack over a shallow heat-proof dish. Aguardente bagaceira, the Portuguese version of grappa, is traditionally used for the flaming, but any spirit over 40% will work.

Serves 2 as a snack

Ingredients
  • 1 chorizo
  • 30ml grappa or similar alcohol
  • Bread, for serving
Method
  1. Preheat oven to 200°C.
  2. Cut 5 or 6 deep diagonal cuts into the chorizo without cutting all the way through.
  3. Place on an assador de barro or rack over a heat-proof dish.
  4. Place in the oven for 10 minutes.
  5. Remove from oven.
  6. Pour alcohol into the hot dish under the chorizo.
  7. Place on a heat-proof mat on the table and ignite the alcohol.
  8. When flames subside, serve slices of chorizo with bread.

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