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 flaming chorizo. Traditional Portuguese chouriço tends to be drier than the more widely-available Spanish chorizo, so chef Jose Silva 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. For drinking, I prefer a glass of aglianico from southern Italy, such as the deliciously soft Calice from Donato d’Angelo (awarded Tre Bicchieri in the Gambrel Rosso). Master another fiery Portuguese classic with the video below.

Serves 2 as a snack or starter