Roasted Peppers & Fundador Brandy

Published on November 26, 2013


Chorizo sausage is the most popular sausage throughout Spain. It comes in different shapes and sizes, hot or mild in seasoning, smoked or unsmoked, according to its regional background. The meat used is generally pork, although venison can be found in the Pyrenean region of Spain. Flavouring ingredients include garlic, smoked or unsmoked paprika, herbs or chilli. Chorizo used in cooking usually has a higher fat content, while ones reserved for slicing and eating are air-cured and denser in texture. You can substitute the brandy for some Anis Seco (an aniseed-based drink) – make suer it’s the dry version, not the sweet one.


  1. 2 Medium Red Peppers
  2. Olive Oil
  3. Maldon Sea Salt, To Taste
  4. Garlic-infused Olive Oil
  5. 8 Spicy Rosario Chorizo Sausages, Cut Into Slices 2cm Thick
  6. 50ml Fundador Brandy
  7. 2 Sprigs Flat-leaf Parsley, Coarsely Chopped

Cooking Time

5 Minutes + 2 Hours Marinating Time

Preparation Time

10 Minutes


4 People


1. Spike the 2 peppers with skewers and hold them over a high flame on the stove until the skin is charred and black – wear oven gloves for this because the skewers will get hot. Leave the peppers to cool down slightly, then peel off the skins and hull them.

2. Place 2 dashes or olive oil in a heavy-based frying pan and put on a medium heat. Add the skinned peppers and sear them quickly all over. Remove them from the pan and place them in a dish.

3. Sprinkle over a couple of pinches of salt and 2 dashes of garlic oil, allow them to cool, and then cover the dish with cling film and leave to marinate in the fridge for 2 hours. Once done, cut the peppers into thin slices and leave to one side.

4. Preheat your oven to 150ºC/300ºF/gas mark 2. Place a clean, large, heavy-based frying pan (or wok) on a high heat. Add 2 dashes of olive oil and tilt the pan backwards and forwards to coat the base completely.

5. When the oil is smoking hot, drop in half the sausages and cook them fiercely until they start to brown and release their fat. At this point, put in half the slices, marinated peppers and cook for 20 seconds more. If you are cooking on gas, be careful: the fat will spit and may ignite – it looks fancy, just don’t burn your house down! The pan will ignite when you pour in half the brandy. Pour it in now and cook for another 10 seconds, then toss in half the parsley. Transfer to an oven proof dish and place in the oven to keep warm while you fry the second batch in the same way. When the second batch is almost ready, return the first batch to the pan and give everything a good stir. Serve straight away.

Final Notes

Recipe for Roasted Peppers & Fundador Brandy taken from: Tapas by Carlos Horrillo and Patrick Morcas. Published by Kyle Cathie, priced £14.99.