Fried Chorizo With Herbs Tapas Recipes

FRIED CHORIZO WITH GARLIC

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.

SPANISH CHORIZO AND PEPPERS (PIMIENTOS Y CHORIZO FRITO)

Steps:

• Gather the ingredients.
• Rinse green and yellow peppers, then remove stems and seeds.
• Cut peppers into lengthwise slices, about 1/3-inch wide.
• Peel and finely chop garlic and set aside.
• Cut the chorizo into 1-inch lengths.
• Pour 4 to 5 tablespoons olive oil into a heavy-bottomed frying pan and heat.
• When the oil is hot, fry chorizo pieces and pepper strips, stirring often.
• When peppers are browned and almost cooked, add minced garlic and continue to fry. Stir often, to prevent burning, for another minute or so.
• When chorizo and peppers are completely cooked, serve on a platter with rustic bread.
• Enjoy.

FRIED CHORIZO WITH HERBS (TAPAS)

Steps:

• With a sharp knife, slice chorizo ¼-inch/5-mm thick.
• Heat a large, heavy bottom skillet. Add the chorizo slices, without any additional fat, and cook over medium heat, stirring frequently, for 5 minutes, or until crisp and browned.
• Remove chorizo from pan with slotted spoon and drain well on paper towels.
• Heat the olive oil in the skillet over a medium-low heat. Add the chorizo slices, garlic, and herbs and cook stirring occasionally, until heated through.
• Serve immediately.

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.

PAN-FRIED CHORIZO WITH SHERRY VINEGAR

Steps:

• Heat a large skillet over medium-high. Add dried chorizo and cook until browned, about 3 minutes. Remove pan from heat and add sherry vinegar; swirl to combine. Serve chorizo with country-style bread and Manchego cheese.

PATATAS BRAVAS WITH CHORIZO

Steps:

• Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
• Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.