I first ate this dish in a smoky bar in Extremadura. It was 40 degrees, and travelling in a jet black Land Rover with no air con on a 400km journey, I was forced to stop. Even my eyeballs had started to sweat. On ordering the second swift half in a dirty glass I was presented with a tiny terracotta of this. Somehow the spice and salt of the chorizo against the sweet and cool of the tomato had a remedially refreshing effect that landed closer to the core than even the beer.
I’ve tarted up the original dish of just tomato, chorizo, sherry vinegar and oil a little, but none the worse for it.
The chorizo there was, of course Iberico. It was complex and punchy, and Venison makes a very fine alternative…if not dare I say better…
1. Cut the tomatoes up how you wish, I like them rough and ready, and leave them in a bowl with the onion.
2. Slice the chorizo into ½ cm rounds.
3. Fry off the chorizo on a medium high heat with 2 tbsp of the olive oil until crisp on the outside but still soft within, about 3 mins. Remove from heat.
4. In a pestle and mortar grind the garlic to a paste with the salt, sugar and smoked paprika then add the chilli flakes.
5. Mix the sherry vinegar with the paste in the pestle and mortar, using it to loosen the paste from the sides, then add the remaining 1tbsp of olive oil.
5. Pour this mix over the tomatoes, along with the still warm chorizo and its now blood red oily juices.
6. Add the herbs and mix well.
7. Serve immediately ideally, but it’s still good with a decent Manzanilla several hours later…
© 2018 The Game Chef Ltd. All content must not be used without permission.
Website design and development by