Outdoor Cooking & Charcoal Oven Recipes / Pork

Spanish chorizo tapas simmering with red wine in a cast iron skillet

Cooked in the Charlie Charcoal Oven

Chorizo Rosario Tapas

Chorizo releases its paprika-rich fat into red wine as it sizzles in the skillet. The wine reduces to a glossy sauce, parsley goes over the top and there's very little left to do. Except find some bread for the pan juices.

Tara QuickCo-founder, Charlie Oven
Roast
Prep5 minutes
CookAbout 15 minutes
Serves2 to 4 as tapas
DifficultyEasy
Oven temperature220 to 250°C (430 to 480°F)
RackMini cast iron skillet or tapas dish on the lower rack
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/chorizo-rosario-tapas

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Ingredients

2 to 4 servings as tapas

For the chorizo

To serve

Method

Light Charlie

  1. Light Charlie

    Build a small fire of about half a football-sized pile of good-quality lumpwood charcoal directly on the fire grates and light it. Close the door and bring Charlie up to 220 to 250°C (430 to 480°F). There is no need to wait for the charcoal to burn down to embers.

  2. Heat the skillet

    Place a mini cast iron skillet or tapas dish on the lower rack, close the door and leave it to heat for a few minutes.
    Why this mattersThe lower rack sits closest to the charcoal, so it gives the hot, direct heat you need to colour the chorizo quickly. A properly hot pan sizzles the chorizo rather than stewing it.

Cook the chorizo

  1. Soften the garlic

    Add the olive oil and sliced garlic to the hot skillet. Let the garlic soften for about 30 seconds.

  2. Cook the chorizo

    Add the sliced chorizo, close the door and cook for 4 to 6 minutes, turning the pieces now and then, until the chorizo starts to colour and release its oils.
    5 min timer
    Why this mattersAs the chorizo heats it releases its paprika-rich fat. That oil becomes the base of the sauce, so let it colour properly before the wine goes in.

  3. Add the paprika and thyme

    Stir in the smoked paprika, and the thyme if you are using it.

Red wine sauce

  1. Pour in the wine

    Carefully pour in the red wine and let it bubble. The hot oil may spit as the wine goes in.

  2. Reduce the sauce

    Cook for 3 to 5 minutes, until the wine has reduced to a glossy sauce.
    4 min timer

Serve

  1. Finish and serve

    Scatter over the chopped parsley and serve straight away, still sizzling, with crusty bread.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Which rack should I cook this on?

    The lower rack. It sits closest to the charcoal and gives the direct heat the chorizo needs to sizzle and colour. The upper racks are gentler and better suited to baking.

  • Can I use a different pan?

    Yes. Any small cast iron skillet or ovenproof tapas dish will work. Heat it on the lower rack for a few minutes first so the chorizo sizzles as soon as it goes in.

  • What red wine should I use?

    A dry red that you would happily drink. Avoid anything sweet, as it turns sticky as it reduces.

  • Can I make this in a Cheeky Charlie?

    Yes. Bring it up to 220 to 250°C (430 to 480°F), heat the skillet low in the oven close to the charcoal and cook as normal.