This is a rich, easy to make tapas dish from Jamie Oliver’s website. The sweet glaze and the salty smokey chorizo go perfectly together. Its the typical tapas dish, as in its rich, flavourful, and you definitely could not eat too much of it. The recipe is slightly adapted as I did not have red wine vinegar, and so used a mix of white wine and balsamic.I also used chestnut honey for an added kick.This is an attempt to recreate a dish I had and loved in a bar in El Born in Barcelona last year, and its pretty damn close. This serves 4 as a tapas dish or something to nibble on with a glass of wine.
Ingredients
- 250g chorizo sausage
- 2 garlic cloves
- 1 tablespoon chestnut honey
- 3 tablespoons wine vinegar (I used white)
- 1 tablespoon balsamic vinegar
- Olive oil
Method
- Chop the chorizo into 2cm rounds, peeling off any coating skin (chorizo usually comes in with a plasticy type skin that you are not meant to eat. Learnt that one the hard way courtesy of Dutch labelling).
- Saute in olive oil until crisp and golden on both sides.
- Add two crushed garlic cloves, stir, and cook for 1-2 minutes.
- Drain off all but 1 tablespoon of the cooking oil.
- Add the honey and vinegar and stir until combined.
- Cook until the liquid has reduced to a nice syrupy consistency and serve immediately.
Canal Cook 
I spotted this recipe a while back and kept it in mind. Tonight I tried it and my husband and I both really enjoyed it. I used red wine and balsamic vinegars with just regular honey. It was really easy to do and very tasty. I liked the garlic too. Maybe next time I’ll add more. Thanks for posting.
That’s great, I’m glad you liked it. It is such an easy and impressive dish to do, handy one to have for short notice guests.
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Oh this looks really good, lucky for me I have some Chorizo in the fridge 🙂