Vodka flamed chorizo

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• White Jeans

  01 November 2007

  White Jeans rated this recipe

  

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• Kirsten

  08 November 2007

  Kirsten rated and commented on this recipe

  

  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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• ELIZABETH

  03 February 2008

  ELIZABETH rated and commented on this recipe

  

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

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• Samanthajane

  02 September 2008

  Samanthajane rated and commented on this recipe

  

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

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• Hot Badger Deluxe

  22 December 2008

  Hot Badger Deluxe rated and commented on this recipe

  

  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.

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• LV20000

  08 May 2009

  LV20000 rated this recipe

  

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• sue townley

  24 May 2009

  sue townley rated and commented on this recipe

  

  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.

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• Uncle Robbie's Kitchen

  15 September 2009

  Uncle Robbie's Kitchen rated and commented on this recipe

  

  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!

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• Riddler

  06 May 2010

  Riddler rated and commented on this recipe

  

  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

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• AshleighD

  13 May 2010

  AshleighD rated and commented on this recipe

  

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

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• Yeti

  08 July 2010

  Yeti rated and commented on this recipe

  

  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).

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• kebabthief

  12 August 2010

  kebabthief rated and commented on this recipe

  

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

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• Harcy

  16 December 2010

  Harcy commented on this recipe

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

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• Michael

  18 June 2011

  Michael commented on this recipe

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

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• sohighlystrung

  10 September 2011

  sohighlystrung commented on this recipe

  Or sizzled in cider.

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• dyjefeliqed01

  13 May 2013

  dyjefeliqed01 commented on this recipe

  If you think Ralph`s story is good,, two weeks ago my sister in-law basically also made $8163 just sitting there sixteen hours a week in their apartment and their roomate's half-sister`s neighbour has been doing this for 6 months and recieved a check for more than $8163 parttime on there mac. applie the tips at this address... +++++++++++ grand4.Com +++++++++++

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Ingredients

• 2-300g/8-10oz chunky chorizo
• 3 tbsp vodka

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Difficulty and servings

Serves 10-12 with other dishes

Preparation and cooking times

Ready in around 5 minutes

Ingredients

• 2-300g/8-10oz chunky chorizo
• 3 tbsp vodka

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