If you go to Logroño, our first recommendation is that you visit Calle Laurel and fill your stomach with good local wine and, above all, good tapas. One of the most popular, along with Uncle Agus that we recently taught you how to prepare, is the helluva from the bar El Muro.
It is a bun stuffed with minced chorizo and topped by a fried quail egg and a strip of roasted red pepper. A powerful bite in flavor and with a simple combination of ingredients but it works great. Especially if the hash and bread are of good quality, something that we consider essential.
If you cannot travel to the capital of La Rioja, we will explain step by step how to do it at home. The thing is very simple and it takes zero comma in having a plate of cojonudos ready for an aperitif. A name that earned hard, because it is what you will want to say when you try it.
We start by opening the buns at the top and emptying the crumb base. We want to create a nest in which to put the chorizo hash once it is ready. Cut four strips of roasted red pepper and reserve them along with the buns.
Remove the skin from the chorizo and roughly chop it. Fry it in a frying pan with a pinch of oil, stirring as we cut it into smaller pieces with the skimmer. Fill the buns with it.
Now all that remains is to clean the pan, heat a little more oil and fry quail eggs. We crown each of the rolls with them and decorate them with a strip of red pepper. Salt the yolks slightly (optional) and serve immediately.
BRA PRIOR – Frying pan, 18 cm, Cast aluminum with Trilayer Innovations Non-stick, suitable for all types of cookers including induction, Green Color
With what to accompany the cojonudo
Any drink goes well helluva. My favorite, if the heat is too hot, is a very cold beer, although a local wine is -perhaps- your best travel companion. You can do it in a large format and turn this skewer into a hearty sandwich. Up to you.
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