Chorizo Flambe

[WeAreBongo]

Foodie doofies, a question for you. While holidaying in Spain recently I had, at a tapas restaurant, a dish which consisted of chorizo chunks on small metal skewers. These were presented atop of a standard earthenware tapas dish containing a spirit of some sort which arrived alight. The idea was to turn and cook the chorizo skewers at the table until the flames died out and the meat had rendered slightly. I'd like to try this at home but am not sure which spirit to use, nor how much. Any suggestions? Also, is there a knack to lighting it? Should it be warm beforehand or do I just light a match and stick it in?!?! Thank you.

[mccfluff]

i found a few references to it - called choizo al diablo, flambeed with brandy and served with olive oil garlic bread - does this sound right?

a few tips on 'how to'
http://www.essortment.com/all/howtoflambee_rgx b.htm

and remember to put something under the spirit dish, don't do what i did and burn my mum's table - she still goes on about it now and it was 15 years ago, give or take a few years ;-)

[WeAreBongo]

Sounds about right, thanks. Do you think it matters which liquor I use to flambe as the chorizo will be cooked over the flame rather than being flamed in the liquor?

[mccfluff]

hmmmmm unsure on that point need another foodie for that one