Vodka flamed chorizo

Vodka flamed chorizo

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(12 ratings)

By

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Cooking time

Ready in around 5 minutes

Skill level

Easy

Servings

Serves 10-12 with other dishes

An impressive addition to a tapas party

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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

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Method

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.

Recipe from Good Food magazine, January 2002

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Comments

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

bigyeti's picture
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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
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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
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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
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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
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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
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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
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These were very easy and tasted fab and were eaten very quickly at my Tapas party!

merc2557's picture
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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
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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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