Simplified here from a ‘handbag’, as the original showstopper, into a round loaf, this focaccia-like bread is flavoured and coloured with smoked sweet paprika and ground coriander. Stuffed with chorizo, Manchego cheese, spicy chipotle paste and onions, it’s delicious eaten warm with salad.
Make the dough. Put the flour into a large bowl and stir in the yeast with your hand to combine. Mix in the salt, paprika and coriander. Make a well in the centre and pour in the olive oil, followed by the lukewarm water.
Using your hand, work everything together to a very soft and slightly sticky dough. Turn out onto a lightly oiled worktop and knead for about 10 minutes, until the dough is stretchy, pliable and slightly firmer. Place in an oiled bowl. Cover the bowl with cling film and leave in a warm place for about 1 hour, until almost tripled in size.
Make the filling. Put the chorizo into a cold, non-stick frying pan and set over a low heat. Cook until the fat runs and the chorizo starts to colour. Leaving the fat in the pan, transfer the chorizo to a heatproof bowl. Pour all but 1 tablespoon of the fat from the pan into a small heatproof bowl and set aside.
Add the chopped onion and garlic to the pan and cook gently, stirring frequently, for 10 minutes, until softened, then turn up the heat and cook for 2–3 minutes, stirring, until the onions start to caramelise.
Stir in the sugar, add the sherry and stir to dissolve any stuck-on bits. Simmer for 1–2 minutes, until the mixture looks sticky. Remove from the heat and stir in the chipotle paste, then add to the chorizo and mix well. Leave to cool.
Turn out the dough onto a lightly floured worktop and divide in half. Oil your hands, then shape and flatten one half into a 22cm disc and press it into the base of the oiled tin, and about 1.5cm up the sides (it will be springy, so be patient). Spoon the chorizo mixture evenly over, then scatter the Manchego on top.
Knock back the remaining dough a little, then shape into a 19cm disc, and use it to cover the filling. Press down to expel any air, then pinch the edges to seal. Make 3 slits in the loaf, then cover with lightly oiled cling film. Leave for 1 hour, until the dough reaches the top of the tin. Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Uncover the dough and brush the top of the loaf with the reserved chorizo fat. Place the tin on a baking sheet and bake for 30 minutes, or until golden.
Remove the tin from the oven, stand it on a wire rack, unclip the sides, and remove the loaf. Leave to cool for about 20 minutes before serving in wedges.