I came across this fascinating tapa at Els Fogons de Can Llaudes restaurant set in a centuries-old chapel on the main square of the delightful Catalán town of Besalú. Iconoclastic chef Jaume Solé only seats those with reservations; there is only one seating and just 4 tables. The chorizo on the tasting menu arrived at the table speared on a stick, as if it were a lollipop, and coated with crackling sugar. I’ve come across the combination of chorizo with honey or sugar before, but never presented in such a fanciful manner.
Don’t prepare these more than an hour or so in advance or the sugar coating may soften. To keep the lollipops from touching anything while the sugar hardens, I like to spear the lollipops into a bread loaf and leave them there for a spectacular presentation.
- 3 ounces chorizo, preferably imported, skin removed, cut in 3/8-inch slices
- ½ cup sugar
- 2 tablespoons water
- A long loaf of bread
Spear the chorizo slices vertically onto 4–6-inch wooden skewers, as if it they were lollipops, one slice of chorizo per stick.
To make the candied sugar, stir the sugar and water in a heavy small saucepan over medium heat until the sugar dissolves. Raise the heat and boil without stirring until the mixture turns light amber, occasionally brushing down pan sides with a wet pastry brush and swirling pan, about 6 minutes. Remove from heat and, holding the chorizo by the skewer, quickly dip it in the sugar and spear into the bread at an angle, being careful not to drip the hot sugar on your hands. Cool, snap off any sugar drippings, and present the chorizo on a tray, speared into the bread.
Nutritional information does not include long loaf of bread.