Chorizo and Apple Tapas

Made with spicy chorizo, balsamic vinegar and fresh gala apples, this tapas dish from Chef Adam Donnelly is the perfect combination of sweet and savoury.

  • By Adam Donnelly, Segovia
  • September 12, 2017
  • Yield: Serves 2


3 ounces of dried red wine chorizo

½ Gala apple, seeds removed and diced

1 tablespoon of high-quality balsamic vinegar

3 ounces of hard apple cider

1 bay leaf

Dried oregano, Maldon salt and dried chili flakes, to taste


1. Cook the chorizo in a dry pan on medium-high heat to render out some of the fat. Add diced apple and cook for another couple of minutes.

2. Add bay leaf and balsamic vinegar. Let cook until it completely glazes the chorizo and apples, about 2 minutes.

3. Pour in cider and cook until liquid reduces by about there quarters. Liquid should be thick and you should now have a nice sweet glaze on the chorizo and apples.

4. Finish with dry spices and salt, stir well and transfer to small serving dish. Serve immediately.

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