Perfect Spring Recipe

Bocadillos de chorizo

You’ll need
For shallow-frying: vegetable oil
20 Padrón peppers (see note)
600 gm fresh chorizo, thickly sliced (see note)
12 small soft rolls
To serve: lemon wedges

2 garlic cloves, coarsely chopped
2 egg yolks
1 tbsp Dijon mustard
150 ml each extra-virgin olive oil and sunflower oil
2 tbsp lemon juice   


1.  For aioli, crush garlic with a pinch of salt in a mortar and pestle, transfer to a bowl, add yolks and mustard, and whisk to combine. Add oils in a thin, steady stream, whisking continuously until incorporated and emulsified. Add lemon juice, 1 tbsp warm water, season to taste and whisk to combine. Refrigerate until required.

2.  Heat 5cm oil in a large saucepan over medium heat and fry peppers in batches, turning until golden (30-40 seconds; take care, hot oil may spit). Drain on absorbent paper.

3.  Preheat oven to 180C. Heat a large frying pan over medium heat. Add chorizo in batches and cook, turning once until golden (2-3 minutes).

4.  Meanwhile, cut bread rolls in half and warm in oven until just crisp (2-3 minutes). Spread aioli on both halves, place chorizo on bases, then peppers and sandwich with tops. Serve with lemon wedges.



Note “Traditional Spanish alioli is an emulsion of just olive oil, garlic and salt. In Australia, we make a light and creamy mayonnaise,” says MoVida’s Frank Camorra. Padrón peppers are small green Spanish frying peppers. They’re available from select greengrocers, or substitute strips of green capsicum.

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