How to make tapas like a professional: chef secrets to a Spanish feast at home

Chorizo is the star of the show here, with a chorizo and chilli jam and a chorizo in cider dish to delight guests 

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Bring the taste of Spain to your kitchen table with these delicious tapas sides from Urban Brewing Chef Dan Keane. 

Chorizo in cider with burnt sprout leaves

Give Christmas a Spanish twist with this delicious tapas side dish

Servings

4

Preparation Time

 8 mins

Cooking Time

 15 mins

Total Time

 23 mins

Course

 Side

Cuisine

 Spanish

Ingredients

• 300g semi cured chorizo, chopped

• 2 shallots, finely sliced

• 1 large clove of garlic

• 200ml dry cider

• 1 tsp smoked paprika (pimentón de la Vera)

• 30g chopped parsley

• 4 Brussels sprouts

• Olive oil

• Salt and pepper

Method

1. Pre-heat the oven to 180c.

2. Peel the leaves off the sprouts one at a time and dress in a little olive oil and salt.

3. Bake the sprout leaves in the oven for 5 minutes. Once cooked, set aside.

4. Heat a frying pan to a medium heat add a little olive oil, then the chopped chorizo. Cook the chorizo in the pan for two – three minutes until it releases most of its fat.

5. Add the shallots and garlic to the pan and cook for a further 2 minutes.

6. Deglaze the pan by adding the cider and then add the paprika.

7. Allow the cider to reduce by 50% then add the parsley and check the seasoning adding salt or pepper if necessary.

8. Put the chorizo and juice into a serving dish and top with the sprout leaves.