Chorizo Tapas Recipes

SPICY CHORIZO SAUSAGE RECIPE WITH HONEY AND RED WINE

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.

SHRIMP AND CHORIZO TAPAS

Steps:

• In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

TAPAS STYLE SPANISH RIOJA MARINATED CHORIZO SAUSAGE

Steps:

• Prick the sausages all over and place into a dish.
• Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
• Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
• Slice the sausages thickly and skewer with a toothpick.
• Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
• This recipe can also be cooked on the barbeque - to great effect!

SAUTéED CHORIZO WITH RED WINE

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.

FRIED CHORIZO WITH GARLIC

Steps:

• Cut the sausages into 5mm slices; cook the sausage slices in a large heated pan, preferably non-stick, stirring until crisp; drain on absorbent paper.
• Discard the fat from pan and wipe the pan clean with kitchen paper towelling.
• Heat the olive oil in the same pan; cook the sausage slices, garlic, Italian herbs and red pepper flakes (if using) until they are heated through and serve the sausage slices on toothpicks, sprinkled with the fresh parsley, as part of an antipasto platter.