Flame-grilled chouriço (Chouriço assado)

1. Score the chouriço skin diagonally in a few places with a sharp knife so it doesn't burst while cooking and the fat can run out.

2. Traditionally it's laid in a ridged clay dish called an "assador de barro", the bottom of which is filled with a little spirit; at home you can use a ridged grill pan or an oven rack.

3. Light the spirit in the clay dish and cook the sausage over the flames for 5-6 minutes, turning, until the skin is browned and sizzling (in a grill pan, over a medium-high heat for 6-8 minutes).

4. Meanwhile toast the bread slices.

5. Once the flames have died down, cut the sausage into thick diagonal slices.

6. Serve hot with the toasted bread and a few olives as a starter.

Tip: Flambéing is spectacular but not essential – without the spirit, simply grilled chouriço is just as delicious; mop up the melted paprika fat with the bread.