Nettle & Chorizo Tapas


  • 200g of blanched nettles
  • 50g chorizo
  • 2 tbsp of olive oil
  • 1 onion, finely chopped
  • Chicken stock
  • Chilli flakes
  • Crushed black pepper
  • White wine

How to make the nettle & chorizo tapas

  • Fry the chorizo until it is golden brown and then remove from the heat
  • In a separate pan, blanch the nettles for 4 to 5 minutes and then thoroughly squeeze out the water
  • Fry the onion until it is translucent
  • Add the garlic and cook for 1 minute
  • Add the nettles, chilli flakes and black pepper and fry for a further 3 minutes
  • Add a small amount of stock, wait for the nettles to absorb it and then add more
  • Add a couple slugs of white wine
  • Add the chorizo


About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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