Chorizo with Sherry

Sam Clarke of Moro restaurant in London demonstrated this starter for us at the school some years ago.

Serves 4

200g (7oz) semi-cured chorizo, suitable for cooking

75ml (3floz) fino sherry

a little olive oil

Cut chorizo in half lengthways and then into little bite-sized pieces. Place a frying pan over a medium heat and add a few drops of olive oil. You don’t need very much as the chorizo will release its own. When the pan begins to smoke, add the chorizo and fry, turning quickly when one side is coloured. This will take a matter of seconds.

When both sides are crispy, add the fino sherry, watch out for the hissing, and leave for a few seconds to burn off the alcohol. Transfer to a dish and enjoy immediately. You can grill these chorizo just as easily, but omit the sherry.