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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Prepare on the day - slice 2-300g/8-10oz chunky chorizo and put in a flameproof dish. Pour 3 tbsp vodka and ignite. When flames have died down, serve with cocktail sticks for spearing.

RECIPE TIPS
SHOPPING TIP

Try to buy small chorizo sausages from the deli counter to cut into chunky slices, or buy slicing chorizo that can be cut into cubes.

Recipe from Good Food magazine, January 2002

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Comments, questions and tips (15)

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A star rating of 3.5 out of 5.16 ratings

sandrahayes

tip

We have variants of this dish whilst on holiday in Portugal. At home, I put a flame proof bowl into the oven (the terracotta ones used to serve tapas are good) and when it is super hot take it to the table. The put the sliced chorizo in and add alcohol and ignite. We like Ricardo as the aniseed…

emmahaines1

I also had trouble lighting the vodka so I just turned the heat on to let some if the liquid evaporate, I also would recommend using smaller pieces as I did chunky slices and found it to be a bit too much

sohighlystrung

Or sizzled in cider.

lancer13

Loved the "petrol" comment! not sure what the Health & Safety Executive would say though! ;-) PS Chorizo is very good when poached in red wine.

paulharcombe

Vodka will not light if cold. Either warm in a laddle or briefly fry Chorizo and add Vodka to same pan to ignite.

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