SPICY CHORIZO SAUSAGE RECIPE WITH HONEY AND RED WINE
Chorizo recipes guaranteed to make the month water. This is a classic tapas dish and part of a collection of chorizo recipes, can be seen in many tapas restaurants in the UK. However, it is not always made properly. The secret to a tasty red wine chorizo is to reduce the red wine until it becomes syrupy, adding a generous dollop of honey, so the chorizo gets coated in a lovely sweet red wine syrup. It is also the ideal tapas recipe for a dinner party because you can prepare it in advance, is easy to serve and it will be a popular dish with your guests. Don't forget to serve it with some wooden skewers or toothpicks for a more authentic Spanish feel. Olé!
Provided by Javier De La Hormaza
Categories Recipes, Tapas Recipes
Yield 4 people
Number Of Ingredients 8
Steps:
- Cut the chorizo sausage into bite size pieces.
- Heat the olive oil in a frying pan. Once hot, fry the chorizo pieces until golden brown, about 3 minutes on each side. Drain the chorizo and set aside.
- In the same frying pan, cook on a low heat the chopped garlic, onions and bay leaf until soft, it takes about 5 minutes.
- Return the chorizo sausage to the frying pan and mix well. Increase the heat and pour in the red wine. Bring the red wine to the boil and allow the liquid to reduce by half. This will concentrate the flavours and make the chorizo sausage take on the red wine flavour. It takes about 5 minutes.
- After this time, add the honey and reduce the liquid for a further 5 minutes until the wine mix becomes like thick syrup.
- Serve with crusty bread, a sprinkle of chopped flat leaf parsley and a glass of red wine...of course.
CHORIZO TAPAS
These tapas make the most of the chorizo's smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry.
Provided by Mark Sargeant
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 13
Steps:
- For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened.
- Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released.
- Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo.
- For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.
- Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink.
- Add the dry sherry and deglaze the pan.
- Tip into a serving dish and sprinkle over the parsley.
SAUTéED CHORIZO WITH RED WINE
These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
- Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
- Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.
Nutrition Facts : Calories 441 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
CHORIZO IN RED WINE TAPAS
This is one of my favourite dishes to make - & also one of the most simple - just two ingredients & incredibly delicious!
Provided by lynneodea
Categories Pork
Time 16m
Yield 2 , 2 serving(s)
Number Of Ingredients 2
Steps:
- Simply cut the chorizo sausage into 1cm discs, put it in a small saucepan, pour over just enough wine to cover & put the lid on. Bring to the boil & simmer for 10 minutes, then remove from the heat, cool, leave for 24 hours them simply re-heat.
- You can also make this much healthier by removing the orange fat from the chorizo before you re-heat.
- I serve this with crusty garlic bread & other tapas - if you have any wine liquid remaining, it's a fab base for a tomato sauce for potatoes to go with your tapas.
- Enjoy - this really is so simple, yet so tasty!
Nutrition Facts : Calories 403.7, Fat 28.7, SaturatedFat 10.8, Cholesterol 66, Sodium 929.2, Carbohydrate 3.3, Sugar 0.5, Protein 18.1
CHORIZO AL VINO (CHORIZO IN RED WINE)
Make and share this Chorizo Al Vino (Chorizo in Red Wine) recipe from Food.com.
Provided by januarybride
Categories Pork
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat half the olive oil in a large, nonstick skillet until very hot.
- Cut the chorizo inot 1/2 inch rounds.
- Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
- Add the remaining oil and remaining chorizo and cook as stated above.
- Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
- Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.
CHORIZOS IN RED WINE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Slice sausage at an angle about three-fourths of an inch thick. Spread slices in a baking dish and bake until lightly browned, about 30 minutes.
- Turn the sausages and scatter the peppers and orange zest over them, then pour in the wine. Bake about 10 minutes longer. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 16 grams, Sodium 1402 milligrams, Sugar 1 gram
CHORIZO IN RED WINE
A classic tapa that's challenging only to the extent that it's hard to find good chorizo; it should not be too well dried but rather fresh and soft. Plenty is being made in the States now, especially in Florida, California, and New York-the major centers of Latin cuisine. Since chorizo is so intensely flavored already, it takes few ingredients to make this dish, but it's still pretty powerful. In northwestern Spain they make this with the local sidra Asturiana, or hard cider; to try it that way, omit the garlic and parsley and substitute hard cider (English, French, or American hard cider is fine) for the red wine.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Put the chorizo in an ovenproof skillet and turn the heat to high. Cook, stirring occasionally, until it is nicely browned, about 10 minutes, adjusting the heat as necessary to avoid burning the meat.
- Stir in the wine and garlic and transfer the skillet to the oven. Cook, more or less undisturbed, until about half the liquid has evaporated and what's left is dark and thick, 10 to 15 minutes. Taste and add salt and pepper if necessary. Garnish with parsley and serve very hot, with toothpicks or pieces of bread. Or prepare the dish an hour or two ahead and reheat it.
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