Chorizo a la Llama (Flamed Chorizo)

Randy Mayor; Lydia DeGaris-Pursell

Chorizo is Spain's typical sausage. Fragrant with garlic and paprika, the cured sausage has a taste unlike any other. Hard-cured chorizo is simply sliced and eaten; soft-cured chorizo is sautéed first, as in this tapas recipe.

Yield: 16 servings (serving size: 1 appetizer)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 43%
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.4g
  • Carbohydrate: 12g
  • Fiber: 0.7g
  • Cholesterol: 13mg
  • Iron: 0.9mg
  • Sodium: 313mg
  • Calcium: 18mg

Ingredients

  • 1/2 pound soft-cured sweet chorizo
  • 3/4 cup dry white wine
  • 1 tablespoon brandy
  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 1 small whole jarred pimiento, cut into thin strips (such as Goya)
  • Parsley sprigs (optional)

Preparation

  1. Remove sausage from plastic casing. Place in a small skillet; add the wine, and bring to a boil. Reduce heat, and simmer 20 minutes or until wine almost evaporates. Add brandy. Ignite brandy with a long match, and let the flames die down. Continue cooking for 2 minutes or until the liquid evaporates and the chorizo is lightly browned.
  2. Remove chorizo from pan, and cool slightly. Carefully cut sausage crosswise into 16 slices. Place 1 sausage slice and 1 pimiento strip onto each bread slice; secure each with a wooden pick. Garnish with parsley, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chorizo a la Llama (Flamed Chorizo) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy