Lollipops of Chorizo Filled with Goat Cheese & Quince Paste
Visiting my daughter Diana in Portland Oregon we were introduced to this fun tapas served at a Barcelona style tapas bar called Ataula, located in the Alphabet District of NW Portland. This very relaxed low key town presents the most amazing food. This one I could recreate.
For more go to Ataulapdx.com. Barcelona speaks its own language, Catalyan. The Catalyan term for these lollipops is Xupa Xup.
Lollipops stand up in a cup of dried beans
Chorizo is a Spanish sausage seasoned with paprika. Have the deli slice it as thin as they can while keeping whole rounds of meat.
Chorizo Round
Sliced Paper Thin
Quince Paste is a solid thick sweet jam used in Spanish cooking. It’s popular in Australia and New Zealand. It can also be purchased in a flat rectangular form that is easy to cut into squares or slices to serve with cheese and your other international snack foods. I’d use a jam-like jar of it for this.
Quince Paste is Ready to Use in a Jam-like Jar.
- Spread a thin layer on one side of each slice of chorizo.
- Place a teaspoon or so of plain natural goat cheese on the end of the lollipop stick or skewer.
- Place the cheese and stick on one slice of chorizo.
- Top the goat cheese with the other slice of chorizo.
- Press rim together. The paste works like a glue with a tart sweet flavor.
- Serve right away or within a few hours. The chorizo separates as it dries out.
nina in the kitchen 