This tapa is with chorizo, paprika salami that is made mostly from the black Iberian pig called Cerdo. In this case it is cooked in sherry with fresh mushrooms. The Iberian Cerdo pig is closely related to wild boar.
The distinctive flavor of the chorizo is obtained through fermentation during the ripening process of 4-6-weeks of air drying. This creates a slightly sour taste that harmonizes with the very sharpness of the pepper.
The delicacy of this special tapa comes from the contrast between the spicy chorizo and mildly sour sherry mushrooms.
For this tapa peel the chorizo and cut into thin slices. Peel the garlic cloves, but do not squeeze or cut. Roughly chop parsley. The parsley may be omitted.
Clean the mushrooms and cut them into quarters. Peel the almonds. The brown skins of the almonds are removed by passing them briefly through boiling water and then cooling. The skin is then easy to remove. Our advice: buy pre-peeled almonds and save yourself the effort. Often pre-peeled almonds are even cheaper.
Put a little olive oil in the frying pan and fry the chorizo slices in it. The oil is only for the taste, 1-2 tablespoons are more than enough. The chorizo soaks up the fat very strongly. Take the fried sausage from pan and set aside for later.
Add the mushrooms, the whole garlic cloves and the almonds to the fat and fry over medium heat. Be careful with the almonds and garlic as these ingredients can burn easily.
Then add the sherry and sherry vinegar to the whole mix and cook until the moisture has evaporated.
Season with little salt and pepper.
Then add the chorizo and parsley, and briefly heat it all up again.
This tapa is served in a bowl, each person gets their portion with a spoon on their own plate.
Preparation time: around 30 minutes.
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