Flambéed chorizo and chicken - Tapa with spectacular preparation

Ingredients for four servings

• 400 g chorizo
• 250 ml red wine
• 5 tablespoons sherry or brandy
• 1 bay leaf or thyme

This tapa also tastes very good if you use chicken instead of chorizo. For 4 servings, you need 500 grams of chicken breast.

Preparation

Peel and cut the chorizo into 1cm thick slices.
Fry the chorizo slices in a pan briefly and add the red wine. Then add the bay leaf and the thyme.
Let the chorizo simmer with the wine for 15-20 minutes. The red wine should not evaporate completely.

Then pour the sherry or brandy over the chorizo and set fire to it. Burn slightly and then extinguish the fire by gently swirling.

If you want to flambé with guests, put the contents of the pan into a fireproof serving form and add the sherry at the table and light it.

Alternative method

Briefly fry the chorizo slices – cut a little thinner – add the sherry or brandy and flambé. Done.

This tapa is served warm in a bowl. To garnish stick a toothpick in the chorizo slices.

Preparation: simmer for 15-20 minutes, 20 minutes.

Tips and precautions while attempting to flambé

Always Flambé in a baking dish.
Keep your distance somewhat and under no circumstances put your head above the pot.
The space above should be free, do not flambé under the extractor hood, otherwise it could ignite the fat.
Don’t use too much sherry, and do not pour more onto the still-burning flame.
You can create a wonderful atmosphere if you flambé at the table while the lights are dimmed down, but not entirely off.