Grilled Chorizo
17 min
total
4
people
359
calories per serving
Ingredients
4 people
- 4 pcChorizo (fresh, whole)
- 50 mlDry white wine (for basting)
- 1 tbspExtra virgin olive oil (to oil the grate)
Method
Chorizo skin snaps under the bite, releasing smoky, spicy red fat. A grilling classic where the meat stays juicy and charred by the flames.
- 1
Prick the chorizos with a fork to prevent them from bursting. This allows excess fat to drip and feed the embers.
- 2
Place the chorizos on a very hot grill. The skin should color quickly and become crispy. Turn regularly for even cooking.
- 3
Lightly brush the sausages with dry white wine. The steam will flavor the meat without putting out the fire.
- 4
Let rest for two minutes off the heat. Slice into thick rounds: the juices should bead on the surface.
Frequently asked questions
How do you get this dish right?
- Do not slice the chorizos before cooking, they would dry out immediately.
- The embers must be white: intense heat but no direct flames that would burn the skin.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat in a hot pan to regain the crispiness.
4.2
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