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In this recipe created exclusively for Specflue by Hugh Fearnley-Whittingstall, the combination of pork and shellfish is classic in Iberian cooking and works brilliantly on the Vulcanus® grill. The veg element can vary with the seasons. Asparagus, green beans, wedges of little gem lettuce or hispi cabbage, courgettes and aubergines can all be used.
You can use a bought chorizo and grill thick slices, but the 'Tupperware chorizo' is fun to make, and a really useful recipe to have up your sleeve. You’ll have some leftover from these quantities.
