Best Tapas Style Spanish Rioja Marinated Chorizo Sausage Recipes

Spicy Chorizo Sausage Recipe with Honey and Red Wine image

Provided by Javier De La Hormaza

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.

Tapas Style Spanish Rioja Marinated Chorizo Sausage image

Provided by French Tart

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs good quality spanish chorizo sausage
8 fluid ounces rioja wine
5 black peppercorns
3 dried bay leaves, crumbled
flat leaf parsley, for serving
toothpick

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

Guisado De Chorizo y Papas image

Provided by Sackville

Categories Stew

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 medium red onions, chopped
6 button mushrooms, sliced
4 -6 cloves garlic, minced
3 large potatoes, chopped (peeled if desired)
250 g spanish chorizo sausage, cut into bite-sized pieces
2 tablespoons spanish paprika
5 -6 cups chicken broth
2 teaspoons fresh ground black pepper
2 bay leaves
2 tablespoons fresh basil, finely chopped

Steps:

Briefly sauté the onions and mushrooms in olive oil.
Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
Add the paprika, chicken broth, black pepper, and bay leaves.
Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
Add more chicken stock if necessary.
About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
When you are done, stir in the basil.
Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
It will thicken up after just a couple minutes over the heat.
Season with additional salt and pepper to taste.