Pan fried chorizo with roasted peppers and Fundador Brandy


Another recipe from one of my favorite cook books: Tapas: Simple Flavours, Striking Combinations by Carlos Horrillo and Patrick Morcas. You can use any brandy, really,  but only Fundador Brandy gives it a special flavor. Needless to mention some caution is needed while flambée-ing.

Pan fried chorizo with roasted peppers and Fundador Brandy


  • 2 medium red peppers
  • Olive oil
  • Garlic infused oil (just mix garlic to taste with olive oil, mix and let rest for a few hours).
  • 8 spice chorizo sausages (if you want to be very precise, you should look for Rosario chorizos), cut into 2cm slices
  • 50ml Fundador Brandy
  • parsley, roughly chopped


Spike the 2 peppers with skewers and hold them over a high flame on the stove until the skin is charred and black. Leave the peppers to cool down a bit, then peel of the skins and hull them (for practical reasons, I never do this. Probably, I get a more rustic dish).

Place 2 dashes of olive oil in a heavy based frying pan and put on at medium heat. Add the skinned peppers and sear them quickly all over. Remove them all over and put them in a dish. Sprinkle over some garlic infused olive oil and salt, allow them cool and then cover the dish with clingfilm and leave to marinate in the fridge for a couple of hours.Once done, cut the peppers into slices and leave to one side.

Place a clean large heavy-based frying pan (or wok) on a high heat. Add 2 dashes of olive oil and tilt the pan backwards and forwards to coat the base completely. When to oil is smoking hot, drop in the sausages and cook fiercely until they start to brown and release their fat. At this point put the sliced marinated peppers and cook for 20 seconds more. If you are cooking on gas, be careful. The fat will spit and might ignite. Put in the Brandy – it is very likely that the pan will ignite. If not, just use a match to start the flambee. Let it cook for 10 seconds, or until the flame is gone. Then toss in the parsley. Serve right away.

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