Best Tapas Style Spanish Rioja Marinated Chorizo Sausage Recipes
TAPAS STYLE SPANISH RIOJA MARINATED CHORIZO SAUSAGE
A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content.
Provided by French Tart
Categories Lunch/Snacks
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 1050.6, Fat 71.4, SaturatedFat 26.2, Cholesterol 149.7, Sodium 2120.9, Carbohydrate 60.2, Fiber 19.7, Protein 46.8
TAPAS STYLE SAUSAGE IN WHITE WINE
Make and share this Tapas Style Sausage in White Wine recipe from Food.com.
Provided by Kanzeda
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336.6, Fat 25.1, SaturatedFat 8.3, Cholesterol 47.8, Sodium 1025.3, Carbohydrate 5.1, Fiber 0.1, Sugar 1.2, Protein 16.3
HABAS CON CHORIZO (SPANISH CHORIZO WITH BROAD BEANS)
Make and share this Habas Con Chorizo (Spanish Chorizo With Broad Beans) recipe from Food.com.
Provided by Pneuma
Categories Lunch/Snacks
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
- Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
- Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.
Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 5, Cholesterol 27.5, Sodium 670, Carbohydrate 9.5, Fiber 2.5, Sugar 0.2, Protein 11.1
FRIED CHORIZO WITH GARLIC
Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.
Provided by bluemoon downunder
Categories Pork
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
TAPAS - SCALLOPS IN SAFFRON & RIOJA WINE SAUCE
Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine.
Provided by CountryLady
Categories Spanish
Time 3m
Yield 1 tapas
Number Of Ingredients 7
Steps:
- In a saute pan over medium high heat, add olive oil and butter.
- When butter melts, add the shallots, saute for 30 seconds.
- Add the scallops and wine.
- Turn scallops and add saffron.
- Season with salt.
- Cook until scallops are golden brown, about 30 seconds to 1 minute.
- Remove from heat and serve hot.
Nutrition Facts : Calories 458.3, Fat 44.7, SaturatedFat 8.1, Cholesterol 28.1, Sodium 330.9, Carbohydrate 5.9, Protein 9.6
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