Segovia's chorizo and apples

Chef Adam Donnelly's recipe for Segovia's signature chorizo and apples is a winner every time

Segovia Winnipeg menu

Winnipeg may not be the first city to come to mind when it comes to Spanish cuisine, but Segovia consistently cooks up creative and refined tapas-inspired dishes with global flavours. Chef Adam Donnelly--together with chefs Pamela Kirkpatrick, Jamie Harling, Lindsay Porter and Christie Peters--is a part of our Prairie Grid Dinner Series, bringing his flair and showcasing the best of the prairies in dinners to be held in the four cities. Want to try his food but can't make it to Winnipeg before the dinners? Make this dish to get a taste of Donnelly's style. This recipe calls for a gala apple, but seeing that it's summer and there are apples are ripening and falling from backyards across the country, on the daily, feel free to use something that's hyper-local and similar in sweetness.

Chorizo and apples

3 oz. dried red wine chorizo
1/2 gala apple, cored and diced
1 bay leaf
1 tbsp high quality balsamic vinegar
3 oz. hard apple cider
dried oregano, to taste
dried chili flakes, to taste
Maldon salt, to taste

Cook the chorizo in a dry pan over medium-high heat to render out some of the fat.

Add apple and cook for another couple of minutes.

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

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 .

Season with dry spices and salt. Stir well and transfer to small serving dish.

Serve immediately.