Chorizo Parsnip And Olive Bites Recipes

RED WINE GLAZED CHORIZO BITES

Red Wine Glazed Chorizo Bites image

These delicious Red Wine Chorizo Bites are coated in a tasty honey and red wine glaze. They're a super quick and easy appetizer recipe perfect for holiday entertaining.

Provided by Kristen Stevens

Time 15m

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 lb Mexican chorizo sausages (sliced 1 inch thick)
2 cloves garlic (minced)
⅔ cup red wine (I used Cavit)
⅓ cup honey
A pinch of each: smoked paprika and black pepper

Steps:

Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and saute, stirring a few times, until the chorizo browns on both sides, about 5 minutes.
Add the garlic, red wine, honey, and a pinch of smoked paprika and black pepper to the pan. Bring the pan to a boil and continue to boil until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don't reduce it too much as it will thicken as it cools.
Serve with toothpicks for easy nibbling.

Nutrition Facts : ServingSize 1 serving = about 6 pieces, Calories 224 kcal, Carbohydrate 17 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1114 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

ROASTED-PARSNIP SOUP WITH CHORIZO

Roasted-Parsnip Soup with Chorizo image

You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 1/2 pounds parsnips (about 7), peeled and cut into 1-inch lengths
1 medium onion (8 ounces), cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 ounces Spanish chorizo, very thinly sliced (2/3 cup)
2 cloves garlic, very thinly sliced (1 tablespoon), plus 1 clove, minced (1 teaspoon)
4 cups low-sodium chicken broth
Caper Tapenade, for serving (optional)

Steps:

Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.

SHRIMP AND SPANISH CHORIZO BITES RECIPE - (4.1/5)

Shrimp and Spanish Chorizo Bites Recipe - (4.1/5) image

Provided by jads8627

Number Of Ingredients 8

Ingredients

1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1 Tablespoon red wine vinegar
1 Tablespoon dry Sherry
1/4 cup extra virgin olive oil, plus more for the pan
2 Tablespoons chopped fresh flat-leaf parsley

Steps:

In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with the remaining shrimp and chorizo. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley. Serve immediately. Enjoy!

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