Chef Barbara Alexander from The Culinary Institute of America makes Sherry-Flambéed Chorizo in Salt-Roasted Baby Potatoes, the perfect addition to a tapas menu. She starts by preparing the Palacios Chorizo. This chorizo comes ready to slice and eat, but to bring out the flavor, she sautés it with fresh and fruity VillaBlanca olive oil and then flambés the pan with some sherry. She serves the chorizo on top of salt-roasted baby potatoes that she has squeezed open. To finish, she adds a little grated manchego and saffron aioli. Enjoy!