Recipe courtesy of Anjum Anand

Goan Chorizo Butty

My chorizo butty clearly shows the Portuguese influence on Goan cuisine.
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 2 servings
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1 tablespoon vegetable oil

1 medium onion, chopped

Kosher salt

1 Goan chorizo, sliced into 3/4-inch pieces

4 thick slices bread

Handful rocket leaves (arugula)


  1. Heat the oil in a small nonstick pan over medium heat. Add the onion, and a pinch of salt, and cook, stirring frequently for 3 to 4 minutes, or until golden brown. Add the chorizo slices, and stir fry for 3 to 4 minutes, or until golden brown, and cooked through, adding a splash of water halfway through the cooking process. 
  2. Place 2 slices of bread onto a serving plate. Cover the bread with the rocket, then spoon over the cooked chorizo and onions. Place the remaining bread slices on top.

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