FRIED CHORIZO AND MORCILLA

1 tablespoon olive oil

1 x 200 g (7 oz) large chorizo sausage, cut into random chunks

1 x 200 g (7 oz) large morcilla sausage, cut on the diagonal (see note)

1 garlic clove, thinly sliced

1 small bird’s eye chilli, thinly sliced

1 tablespoon fresh oregano, roughly chopped

1 tablespoon sherry vinegar

In a large frying pan (I like to use my heavy-based cast iron frying pan), heat a little oil over high heat, then add the sausage. Fry for 5–7 minutes or until sausage is coloured well and crisp.

Add the garlic, chilli and oregano to the hot pan and fry in the oil. As soon as the garlic is about to turn, add the sherry vinegar and flambé (see note).

Reduce the heat and allow the oil and vinegar to coat the meat, reducing the sauce slightly.

Serve in a small bowl, alongside the other elements of your tapas plate.

TO SERVE

Serve all the tapas elements along with some rustic crusty bread, marinated olives and some good chunks of manchego cheese.

Let this dish take you down one of the many alleys in San Sebastian and you and your friends will be very happy.

NOTES

Smoked fish croquetas

∎   Smoked cod can be purchased at your fishmonger and also from larger supermarkets.

∎   Panko (Japanese) breadcrumbs are readily available in all supermarkets.

Grilled smoky peppers

∎   A good selection of chillies can be purchased from most good greengrocers. I like to purchase mine from the local farmers’ market where there is a huge selection of hot and sweet peppers.

Fried chorizo and morcilla

∎   Morcilla is a Spanish blood sausage that can be purchased from select delis and butchers. If you can’t find morcilla you may be able to purchase boudin noir, the French-style blood sausage.

∎   Flambéing the sherry vinegar will create a big flame, be cautious and watch your eyebrows!