These irresistible savoury churros are perfect for sharing over a bottle of Rioja Gran Reserva. Be warned that they will disappear in an instant, which is just as well as they have to be served as soon as they are fried.
Post sponsored by Wines from Rioja UK
This Saturday (June 16th) is World Tapas Day and I am celebrating it by sharing this recipe for savoury churros! Tapas are of course enjoyed any day of the year – and sharing a few cold or hot, big or small, tapas with friends is one of life’s greatest joys. Especially when you can also share a bottle of wine to keep the conversation going 🙂
I can’t think of a better match for tapas than wines from the Rioja region. Situated in northern Spain, nestled between the Sierra de Cantabria and Sierra de la Demanda, along the banks of the River Ebro, the region is known for the quality and diversity of its wines.
This region has been producing some of the finest vintages for centuries, spread over three areas: La Rioja, Navarre and the Basque province of Álava. The climate and characteristic soils, coupled with the carefully-selected grape varieties, are so unique that it must be protected from counterfeit varieties claiming to come from the region.
As such, from the Royal Decree in 1902 to the establishment of the Consejo Regulador (Regulating Council) in 1926 and finally the “Calificada” (Qualified) nomination in 1991 – Spain’s first Denominación de Origen (DOC) – La Rioja has always been protected.
And since tapas can be anything from a bread and olives to ham and seafood, there’s a Rioja for every mood – from traditional Tempranillo-based Gran Reserva wines which age in barrel for many years, to fresh crisp whites and flirty rosés. I must say I am very partial to glass of rosé in the summertime!
I think most people will be familiar with sweet churros – crisp fried chow dough coated with sugar and served with chocolate sauce. Savoury churros are probably less common, but I am here to tell you that they are equally hard to resist!
I added a little chorizo into my savoury churros and paired them with a paprika-spiced garlicky tomato dipping sauce. I don’t want to toot my own horn, but they are totally yummy!! I found a Gran Reserva to be the best match for these savoury churros.
How to make savoury churros
Step 1. Roughly chop the shallots and chorizo and place in a food processor or mini chopper. Pulse until everything is finely ground. Fry the chorizo for a few minutes over medium heat – the chorizo will release some oil so you don’t have to add extra.
Step 3. Transfer the dough to the bowl of your stand mixer fitted with the paddle attachment. Beat on lowest speed setting until the dough cools down slightly – you don’t want to curdle the eggs which are added next.
Step 4. Gradually add the beaten eggs and then the chopped chorizo. The batter might initially separate as the eggs are added but it will come back together as you mix it. Keep mixing on medium-low speed until the dough is glossy and hangs off the beater in a long strip.
Step 5. Transfer the batter to a large piping bag fitted with a large open star tip. Spray a large piece of greaseproof paper with cooking spray (or grease with a little butter) and pipe 10-15 long strips or shapes of your choice, spaced slightly apart. Cut the paper so each churro is on a small piece of paper.
Step 6. Put the oil in a large deep pot and heat to 180C (350F), checking the temperature with a digital or jam thermometer. Alternatively use a fryer which is better at controlling the temperature.
Step 7. Carefully lower the churros (on their paper) into the hot oil using tongs. Discard the paper which will peel off. You can fry two to three churros at a time. Fry until golden and crisp, about about 3 minutes per side. Drain on a plate lined with kitchen paper and serve immediately.
Take a look at this video for vegan churros which might help you follow this recipe. Though the recipe for vegan churros doesn’t contain any eggs or butter, the method is the same.
- 55 g | 2 oz chorizo cubed
- 1 small shallot roughly chopped
- 75 g | 5 tbsp unsalted butter cubed
- 250 ml | 1 cup chicken stock
- 155 g | 1 1/4 cup plain flour
- 1 tsp garlic granules
- 1/4 tsp salt
- 3 large eggs lightly beaten
- 1 litre sunflower oil to fry
- 400 g | 14oz tin chopped tomatoes
- 120 ml | 1/2 cup white Rioja or vegetable stock
- 3 garlic cloves minced
- 1 bay leaf
- 1 small cinnamon stick
- 1 tbsp caster sugar
- 1/4 tsp sweet paprika
- a little olive oil to fry
- salt and pepper to season
- pinch dried chilli flakes to garnish
- Heat a little olive oil in a medium saucepan and sweat the garlic and bay leaf over low heat for 3-4 minutes.
- Add the sugar, paprika, salt, wine and cinnamon stick and stir together. Increase the heat and cook for 3-4 minutes until the liquid is reduced.
- Tip in the tomatoes and bring the sauce to a simmer. Partially cover the pot and cook for 25-30 minutes, stirring occasionally, until sauce has thickened. Taste the sauce and adjust the seasoning. Set aside.
- Roughly chop the shallots and chorizo and place in a food processor or mini chopper. Pulse until everything is finely ground.
- Fry the chorizo for a few minutes over medium heat - the chorizo will release some oil so you don’t have to add extra.
- Put the chicken stock, butter and salt into a large pan and bring to the boil.
- Add the flour and garlic granules and mix vigorously until the dough comes together into a ball.
- Transfer the dough to the bowl of your stand mixer fitted with the paddle attachment.
- Beat on lowest speed setting until the dough cools down slightly – about a minute.
- Gradually add the eggs and chopped chorizo and keep mixing on medium-low speed until the dough is glossy and hangs off the beater in a long strip. The batter might initially separate as the eggs are added but it will come back together as you mix it.
- Transfer the batter to a large piping bag fitted with a large open star tip.
- Spray a large piece of greaseproof paper with cooking spray (or grease with a little butter) and pipe 10-15 long strips or shapes of your choice, spaced slightly apart. Cut the paper so each churro is sitting on a small piece of paper.
Put the oil in a large deep pot and heat to 180C (350F), check the temperature with a digital or jam thermometer. Keep an eye on the temperature while frying as it is important to keep it consistent. Alternatively use a fryer.
Carefully lower the churros (on their paper) into the hot oil using tongs and discard the paper. You can fry 2-4 churros at a time but don't crowd them too much or the temperature might drop and they won't cook well.
- Fry until golden and crisp, about 4-6 minutes. Drain on a plate lined with kitchen paper.
- Serve immediately with a bowl of the tomato dipping sauce on the side. Best matched with a Rioja Gran Reserva.
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