Vodka flamed chorizo

Ready in around 5 minutes


Serves 10-12 with other dishes
An impressive addition to a tapas party

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
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  • 2-300g/8-10oz chunky chorizo



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 3 tbsp vodka



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…


  1. Prepare on the day - slice 2-300g/8-10oz chunky chorizo and put in a flameproof dish. Pour 3 tbsp vodka and ignite. When flames have died down, serve with cocktail sticks for spearing.

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Comments (14)

emmahaines1's picture

I also had trouble lighting the vodka so I just turned the heat on to let some if the liquid evaporate, I also would recommend using smaller pieces as I did chunky slices and found it to be a bit too much

sohighlystrung's picture

Or sizzled in cider.

lancer13's picture

Loved the "petrol" comment! not sure what the Health & Safety Executive would say though! ;-) PS Chorizo is very good when poached in red wine.

paulharcombe's picture

Vodka will not light if cold. Either warm in a laddle or briefly fry Chorizo and add Vodka to same pan to ignite.

kebabthief's picture

likewise. I couldn't get the vodka to light. Is there any recommended brand to use?

bigyeti's picture

I love a bit of chorizo, make sure it is good chorizo though. The chorizo I used originally was awful, like eating a raw sausage. You may prefer a bit of cooking first although you do lose some of the oil, down to preference I suppose. Quality of the chorizo makes a difference here. I didn't have Vodka so I used petrol instead, ruined the taste a little and lost my eyebrows in the process :-), I wouldn't recommend it. (joke, don't use petrol).

ashleighd's picture

I had trouble lighting the vodka, not sure why, so ended up cooking the chorizo in a little oil instead, still very tasty!

riddler's picture

Not sure what i did wrong but i couldn't get the vodka to light which was a shame, so i ended up frying them, which was fine as i love chorizo cooked any way and my guests still enjoyed it

uncle-robbie's picture

I'm a particular fan of Chorizo and love going to Spain and the Spanish markets when they are in the UK for the sheer variety of them. This is one I am looking forward to trying very soon!

suetownley's picture

Guided by previous feedback left by Hot Badger Deluxe, I fried the Chorizo first until hot, then did the business with the vodka. Worked a treat.

hotbadgerdeluxe's picture

Sounds like an interesting idea, but I just end up with warm chorizo, and now feel vaguely nauseous. Simmered in red wine with garlic is better.

samanthajane's picture

These were very easy and tasted fab and were eaten very quickly at my Tapas party!

merc2557's picture

I had this with the patatas bravas,spanish cold meats ,olive oil , balasamic vinegar and crusty bread it was deliciouse and easy to make

kirstcobweb's picture

Made this for a Spanish evening and served with meat Platter, Cheese and quince jelly and bread. This is impressive but I found it easier to do in a pan with the vodka warmed - like crepe suzette! Great served with cold Spanish dry Sherry!

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Tips (1)

sandrahayes's picture

We have variants of this dish whilst on holiday in Portugal. At home, I put a flame proof bowl into the oven (the terracotta ones used to serve tapas are good) and when it is super hot take it to the table. The put the sliced chorizo in and add alcohol and ignite. We like Ricardo as the aniseed works really well with the chorizo. Needless to say, take care, make sure the dish is on a non flammable surface, keep a plate handy to put over the top if things get out of hand. You only need a small amount of alcohol but ensure it all gets burnt off. The children liked this as well - quite a show stopper, really easy and very moorish.