Chorizo Tapas With Honey, Wine & Garlic


  • 1 large chorizo sausage
  • 3 garlic cloves, peeled
  • 1 generous tablespoon honey
  • 25ml (1fl oz) red wine vinegar
  • 25ml (1 fl oz) red wine (optional)
  • Fresh bread, to serve


Slice the chorizo sausage into 1cm (1/2 inch) thick rounds and place them in a hot, non-stick frying pan.   Spread out the slices so that they are all in one layer and let them sizzle on a high heat until the richly coloured oils start to ooze out of the meat.

Add the garlic cloves to the pan and turn the chorizo slices over.

When you've turned them all over and they are starting to brown and caramelize, add the honey and the red wine vinegar.  Add the red wine as well, if you like, to soften the acidity of the vinegar.  Keep moving the chorizo around the pan so that the sauce doesn't burn.  Remove from the heat once the sauce starts to thicken and become sticky.

Serve while still warm with chunks of fresh bread.