Chorizo Bocadillo with Sticky Red Wine Onions
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!