Description (Some HTML is OK)
The chorizo recipe here is unapologetically copied verbatim from Hugh Fearnley Whittingstall. Try it. It really bloody works. And is really bloody good.
Different paprikas are more available than you might think, especially on the web. Of course being the big foody ponce I am, I stocked up on pimentón last time I was at the Boqueria market in Barcelona. But then hey, that's just me.
As he mentions, the flavours mature quite a lot, it's a different thing on the first day than 7 days later (personally I'd eat it younger - the garlic gets more overpowering the longer you leave it). I've dropped the amount by a third, but it's definitely worth making a whole load.
Makes 2 servings
- For the chorizo
- 250g pork belly, coarsely minced
- ½ tbsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 small garlic clove, finely chopped
- ½ tsp fennel seeds, lightly toasted
- 15ml red wine
- a large pinch of salt
- Freshly ground black pepper
For the win
- 250g lamb or calves liver sliced 1cm thick
- flour seasoned with salt pepper and paprika
- 25ml splash of sherry vinegar
Preparation (Some HTML is OK)
To make the chorizo, just mix the ingredients in a bowl, squishing them all together with your hands. This mix will last covered in the fridge for a week.
Heat a large frying pan to a medium to high heat, add a tbsp of oil and the chorizo in small 1" patties. Fry for 2-3 minutes on each side so the fat runs. Meanwhile pat the liver dry and dust with the seasoned flour. Remove the chorizo to a warm place and add the liver, making sure the pan isn't overcrowded (if it is, do this in batches). Fry the liver for a minute or two each side depending on how you like it, then remove to the same warm place you put the chorizo.
Turn the heat down a bit and deglaze the pan with the sherry vinegar.
Serve with something like garlicky mashed potato and buttery savoy cabbage.