Chorizo Bocadillo with Sticky Red Wine Onions
Photography Josh Griggs.
The quintessential Spanish sandwich, our favourite is filled with warm spicy chorizo, sticky onions, and smoked paprika mayo!
Serves: 4
INGREDIENTS
250 grams spicy soft cured chorizo sausage
2 teaspoons olive oil
2 medium red onions, thinly sliced
2 cloves garlic, crushed
sea salt and ground pepper
½ cup red wine
2 teaspoons runny honey or maple syrup
To assemble
½ cup good-quality mayo
1 teaspoon smoked paprika
1 clove garlic, crushed
4 medium crusty bread rolls, warmed and split
METHOD
Cut the chorizo on the diagonal into ½cm-thick slices. Heat the olive oil in a sauté pan and fry the chorizo until lightly golden. Take out and set aside. Don’t wash the pan. Add the onions and garlic to the pan, season and cook for 5 minutes until soft. Increase the heat and add the wine and honey. Boil until the onions are sticky and the wine has reduced to a glaze. Add the chorizo back to the pan and stir together.
To assemble: Combine the mayo, paprika and garlic. Spread onto both cut sides of the buns and pile in the chorizo and onions. Serve immediately.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.