Tapas Style Spanish Rioja Marinated Chorizo Sausage Recipes

5 EASY TAPAS RECIPES

Steps:

• Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
• Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
• Sprinkle with parsley and red pepper flakes if using.
• Halve or quarter the mushrooms, depending on size.
• Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
• Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
• Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
• Bring cheese to room temperature. Place on platter with ham and anchovies.
• Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!

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.

TAPAS STYLE SAUSAGE IN WHITE WINE

Steps:

• Heat the oil over medium heat in skillet and brown the sauces all over. Drain on paper towels then slice diagonally into 1 1/2 inch pieces.
• Add the garlic to the hot pan and cook stirring over medium heat for 30 sec.
• Increase heat to high and add wine and chicken stock.Simmer 3 minutes of until the liquid is reduced by 2/3rds.
• Return sausages to pan, and heat through stirring constantly, about 30 sec.
• Remove from heat and season with parsley salt and pepper.

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!

PATATAS A LA RIOJANA (POTATOES RIOJA-STYLE WITH CHORIZO)

Steps:

• In a large pan, drizzle the the olive oil over medium low heat.
• Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
• Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
• Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
• Pour in the water to cover the potatoes and stir in the pimentón, salt, and bay leaf.
• Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
• Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.

CHORIZO TAPAS

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.