Iberico Chorizo In Rioja Recipes

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IBERICO CHORIZO IN RIOJA



Iberico chorizo in rioja image

A rich warm starter dish full of spanish flavours

Provided by becskr

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Half the onion then slice finely. In a saute pan, melt the butter over a medium/low heat and soften the onions by covering the pan and stirring occasionally for about 5 minutes, then add the garlic.
  • Slice the chorizo into bitesize chunks and add to the pan, cooking for another 3-4 minutes.
  • Pour in the wine and tomato paste and stir well to combine with the juices, cover and simmer gently for about 10 minutes until the sauce has thickened.
  • Serve in ramekins with crusty bread.

SPICY CHORIZO SAUSAGE RECIPE WITH HONEY AND RED WINE



Spicy Chorizo Sausage Recipe with Honey and Red Wine image

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

400g spicy cooking chorizo sausage
½ large white onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp of extra virgin olive oil
1 bay leaf
400ml red wine, ideally a young Rioja
2 tbsp clear honey
1 tbsp chopped flat leaf parsley

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.

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