00:00You won't see this coming, the tastiest and juiciest tapa you'll see today.
00:08Hi, today I'm bringing you an amazing recipe because I'm combining the best of several worlds.
00:15Tapas, beer, chorizo, all the good stuff.
00:19The first thing I do is prepare the ingredients, which are very few, just two or three.
00:24We take half an onion and chop it into really, really small cubes.
00:28That detail is important.
00:30It's also important to pick chorizos that you like and poke them so that when you cook them, they release
00:36their fat and we get an amazing sauce.
00:39So a little cut in each one, now a spoonful of oil and put the chorizos in a pot or
00:45a large pan.
00:46We're going to keep turning them, cooking over medium-high heat until they start to brown.
00:52When you see they're nicely seared, take them out and set them aside for a bit.
00:58Because here we're going to cook the onion, taking advantage of all that chorizo flavor we already have in the
01:04pan.
01:05So let's add the diced onions in and we'll cook them while lowering the heat.
01:10We'll set it to medium at most, maybe even a little lower.
01:14And you're going to stir the onion from time to time so it cooks evenly on all sides.
01:19We're looking for it to become translucent.
01:21It takes a few minutes.
01:23That's the perfect time to start slicing the chorizos.
01:26If you want to be sure, use a serrated knife and go back and forth, back and forth so it
01:32doesn't fall apart.
01:34Like a saw, of course.
01:36Once you have them sliced, set them aside.
01:38And when the onion is already translucent and has that characteristic color, you add those wonderful chorizo slices we had,
01:47along with the fat from the plate.
01:48That way we make use of everything, all the flavor.
01:52Also, once you've served it up, it's going to get its final magic with what gives this tapa its name,
01:59the beer.
02:01So pour in a third of a liter of beer, 330 milliliters or one can, and let it cook gently.
02:10Remember to give this magic a stir every now and then.
02:15The point is for the liquid to reduce, getting a strong flavor, bringing the beer and the chorizo together.
02:23It'll be something almost magical, almost mystical.
02:26A kind of sauce that, once you try dipping into it, you'll definitely want to do it again.
02:32Look how good it looks.
02:33We're going to give it a final few stirs and cook it for a few minutes.
02:37Let it reduce.
02:38If you want the sauce to be really strong, let it reduce a lot.
02:42If you want it milder, reduce it just a little.
02:45That's up to your taste.
02:47Then take a soup plate or a classic little earthenware dish like this one.
02:51Place your fantastic chorizo inside, along with the onions and the sauce, and call your friends to share.
02:59With this tapa, you're sure to be a hit.
03:01Look, look, look, look, look at this masterpiece.
03:04What a great little dish we've put together in no time, with very little work, with very little effort, but
03:11with an incredible result.
03:12Perfect for snacking, sharing, and enjoying.
03:16You take a little piece, and it's like touching heaven.
03:19But I don't know if I like the sauce soaked up with bread even more.
03:23Look, look, look, look up close.
03:25Oh my goodness.
03:32There's little I can say.
03:34It's unbeatable.
03:35I hope you'll tell me in the comments if you like the idea, and let me know down below which
03:41beer you like most,
03:42so we can see which beers we can make it with, and which chorizo dish you enjoy most.
