Chorizo In Red Wine 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.

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.

CHORIZO IN RED WINE TAPAS

Steps:

• Simply cut the chorizo sausage into 1cm discs, put it in a small saucepan, pour over just enough wine to cover & put the lid on. Bring to the boil & simmer for 10 minutes, then remove from the heat, cool, leave for 24 hours them simply re-heat.
• You can also make this much healthier by removing the orange fat from the chorizo before you re-heat.
• I serve this with crusty garlic bread & other tapas - if you have any wine liquid remaining, it's a fab base for a tomato sauce for potatoes to go with your tapas.
• Enjoy - this really is so simple, yet so tasty!

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.

CHORIZO AL VINO (CHORIZO IN RED WINE)

Steps:

• Heat half the olive oil in a large, nonstick skillet until very hot.
• Cut the chorizo inot 1/2 inch rounds.
• Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
• Add the remaining oil and remaining chorizo and cook as stated above.
• Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
• Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.