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Chorizo al Infierno Gallego
Created by Chef Isabel
Chorizo al infierno is Galicia at the table with a match: semi-cured chorizo blistered over burning orujo until the casing chars, the fat runs red, and the bread has work to do.
Chorizo al infierno is Galician, a small fierce dish from the taberna and feira table: a lightly cured pork chorizo set over burning aguardiente de orujo until the skin blisters, the edges catch, and the fat runs red. It is not Asturian chorizo a la sidra, simmered in cider, and it isn't a dry plate of sliced sausage. This one belongs to the flame.
The method that decides it is restraint with the fire. Use a semi-cured link, firm enough to slice but still juicy; a hard, dry chorizo goes leathery before it warms through. Measure the aguardiente into the cold cazuela, then put the bottle away before you light anything. Fire is no place for guessing. Pésalo, no lo adivines, and measure the spirit too.
No orujo where you are? Use a dry grape spirit such as grappa, or a plain Spanish brandy if that's what you can buy; brandy burns softer and leaves a rounder sweetness. Have a metal lid ready, use tongs, and let the flame die before anyone reaches in. The Margin in my notebook says only: no heroic pouring. Sensible woman. Siempre sale, si lo sigues.
Ingredients
semi-cured Galician-style chorizo links
Quantity
500g
cut into 3cm pieces, firm but still pliant
aguardiente de orujo, 40-50% ABV
Quantity
120ml
measured into a small cup, or use dry grape spirit such as grappa
rustic country bread
Quantity
200g
sliced for serving
| Ingredient | Quantity |
|---|---|
| semi-cured Galician-style chorizo linkscut into 3cm pieces, firm but still pliant | 500g |
| aguardiente de orujo, 40-50% ABVmeasured into a small cup, or use dry grape spirit such as grappa | 120ml |
| rustic country breadsliced for serving | 200g |
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