Fried Chorizo With Herbs Tapas Recipes
5 EASY TAPAS RECIPES
Create your own tapas bar at home! These are easy to make and can be prepared in advance so you can be eating and drinking with your friends rather than scurrying around in the kitchen! Tapas dishes are typically served with generous amounts of olive oil - fantastic for mopping up the flavours with bread. But feel free to cut back on the oil if you prefer! I recommend marinating the olives for 24 hours to allow the flavours to infuse.
Provided by Nagi | RecipeTin Eats
Categories Appetizer
Time 1h
Number Of Ingredients 24
Steps:
- Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
- Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
- Sprinkle with parsley and red pepper flakes if using.
- Halve or quarter the mushrooms, depending on size.
- Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
- Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
- Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
- Bring cheese to room temperature. Place on platter with ham and anchovies.
- Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!
SAUTéED CHORIZO WITH RED WINE
These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 441 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
SPICY CHORIZO SAUSAGE RECIPE WITH HONEY AND RED WINE
Chorizo recipes guaranteed to make the month water. This is a classic tapas dish and part of a collection of chorizo recipes, can be seen in many tapas restaurants in the UK. However, it is not always made properly. The secret to a tasty red wine chorizo is to reduce the red wine until it becomes syrupy, adding a generous dollop of honey, so the chorizo gets coated in a lovely sweet red wine syrup. It is also the ideal tapas recipe for a dinner party because you can prepare it in advance, is easy to serve and it will be a popular dish with your guests. Don't forget to serve it with some wooden skewers or toothpicks for a more authentic Spanish feel. Olé!
Provided by Javier De La Hormaza
Categories Recipes, Tapas Recipes
Yield 4 people
Number Of Ingredients 8
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
These tapas make the most of the chorizo's smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry.
Provided by Mark Sargeant
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 13
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.
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.
FRIED CHORIZO WITH HERBS (TAPAS)
Make and share this Fried Chorizo With Herbs (Tapas) recipe from Food.com.
Provided by mersaydees
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 579.7, Fat 49.8, SaturatedFat 17.6, Cholesterol 104.1, Sodium 1461.7, Carbohydrate 2.5, Protein 28.6
CRISPY FRIED CHORIZO AND POTATOES
Spicy Mexican style chorizo sausage with crispy fried potatoes that are just bursting with flavour!
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a skillet over medium-high heat, add the chorizo and onion and cook until the chorizo turns lightly brown and gets all nice and crispy on the edges, about 6-10 minutes, before setting aside.
- Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes, before mixing in the chorizo and onions.
Nutrition Facts : Nutrition Facts Calories 665, Fat 50g (Saturated 16g, Trans 0), Cholesterol 99mg, Sodium 1407mg, Carbs 21g (Fiber 2g, Sugars 0.8g), Protein 29g Nutrition by
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.
Nutrition Facts : Calories 431 kcal, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 1 g, Protein 15 g, SaturatedFat 11 g, Sodium 735 mg, Sugar 1 g, Fat 39 g, ServingSize 1/2 pound (4 servings), UnsaturatedFat 0 g
FRIED CHORIZO WITH GARLIC
These spicy little nuggets on sticks are great for handing around at a party. Fried chorizo with garlic is a classic tapas dish.
Categories Cocktail food
Time 10m
Yield Serves 8
Number Of Ingredients 4
Steps:
- Cut sausages into 5mm slices. Cook sausage slices in large heated frying pan, stirring, until crisp. Drain on absorbent paper.
- Discard fat from pan.
- Heat oil in same pan. Add sausage slices, garlic and parsley, stir until heated through. Serve on skewers.
Nutrition Facts : ServingSize Serves 8
CHORIZO AND SPICY SWEET POTATO TAPAS #SUNDAYSUPPER
Number Of Ingredients 9
Steps:
- In a pot boil the sweet potatoes with some water until fork tender about 10 minutes.
- In a skillet heat a tbsp of oil and add the chorizo.Cook until golden.Transfer onto a bowl.
- Discard the fat and add another tbsp of oil.
- Saute the onions for about a minute.
- Add the garlic and saute.
- Add the cumin,red chili and cayenne.
- Mix well and add the sweet potato until well combined.
- Add the chorizo back and mix all together.
- Garnish with parsley and serve hot.
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- Chorizo al vino tinto. As if chorizo were in need of any extra flavor, this recipe adds red wine, garlic, and bay leaves to the mix. I’m not complaining—if it’s up to me, the more garlic (and wine), the better.
- Chorizo a la sidra. This is similar to chorizo al vino tinto, but instead of red wine, you’ll simmer the sausage in Spanish cider. Either Asturian or Basque cider will do the trick—just make sure your cider isn’t too sweet.
- Huevos rotos con chorizo. It’s hard not to love huevos rotos (“broken eggs”), the ultimate trifecta of eggs, potatoes, and meat. This is a super classic and easy tapas recipe, and the perfect way to combine chorizo with other staples of Spanish cuisine.
- Tabla de embutidos. When it comes to tapas, sometimes simplicity reigns supreme. Take, for example, the tabla de embutidos, one of my personal favorite ways to enjoy chorizo.
- Pintxo de chorizo y pimiento. This is another incredibly easy chorizo tapas recipe that requires minimal prep. Pintxos are the Basque version of tapas: small pieces of bread with various toppings, held together by wooden toothpicks.
- Tortilla con chorizo. If there’s one Spanish dish that you have to try, it’s tortilla española. This potato omelet is traditionally made with nothing but eggs, potatoes, and onions.
- Pão com chouriço. You can probably tell from the name that this isn’t a Spanish tapa; it’s Portuguese for “bread with chorizo.” But I couldn’t resist including it, as it’s one of my all-time favorite Portuguese street foods.
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- Preheat the oven to 350°. Spread the fideos on a rimmed baking sheet; bake for 8 minutes, or until lightly browned.
- In a saucepan, combine the stock, wine, saffron and shrimp shells; bring to a boil. Remove from the heat, cover and let stand for 1 hour. Discard the shrimp shells.
- In a large saucepan, heat 1 tablespoon of the oil. Add the chorizo and sliced garlic and cook over moderate heat until the garlic is golden. Add the crushed red pepper, fideos and the shrimp stock and bring to a boil, stirring. Cook over moderate heat, stirring constantly, until the fideos are al dente and the sauce is creamy, 5 minutes. Stir in the shrimp and season with salt. Remove from the heat and let cool to room temperature. Stir in the egg whites and refrigerate for 1 hour.
- Shape the mixture into twelve 3 1/2-inch cakes, about 1/2 inch thick. Set them on a baking sheet and refrigerate for 1 hour.
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5/5 (1)Total Time 35 minsEstimated Reading Time 8 mins
- First, prepare the bechamel. Melt butter and olive oil together in a large skillet over medium-low heat. Add the flour and cook for 1 minute, whisking constantly, until a smooth paste forms. Continue to cook until the flour loses its starchy aroma. Increase the heat to medium-high, and gradually add in the milk, whisking constantly for about 1 minute, until the mixture is completely smooth. Stir in the grated cheese, chorizo, and paprika, and stir to combine. Season with salt and pepper if needed.
- Transfer the mixture to a baking dish or bowl that has been greased with cooking spray or oil. Place a layer of plastic wrap directly on the filling mixture, and cover completely, sealing in the edges. Refrigerate until cool and firm, about 1-2 hours.
- When ready to cook the croquettes, heat oven to 450 degrees F. Remove the filling mixture from the refrigerator. Using your hands or a cookie scoop, form the filling into small balls. Mine were about 1.5-inches in diameter, but you could also make them smaller (about 1-inch diameter).
- Next, prepare your dipping assembly line. Fill one small bowl with flour. Fill a second with 2 eggs, whisked. And fill a final bowl with panko. Take one filling ball and dip it in the flour until completely coated, then the egg mixture, and finally the panko mixture until it is completely coated. Place ball on a parchment-covered baking sheet. Repeat with remaining filling balls. Then briefly mist the balls with cooking spray or misted olive oil.
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- Gambas al Ajillo Recipe (Spanish Garlic Shrimps) with Butter & Sherry. Gambas al Ajillo or Spanish Garlic Shrimps is among my favorite classic tapas plates.
- Delicious Spanish Gazpacho. One of the numerous Spanish Tapas foods which never fails to make it on every Spanish tapas bar menu is the classic Gazpacho.
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- Patatas Bravas. A lot of cuisines have this one simple dish dedicated to the celebration of potatoes. You have French fries, hash browns, and the likes.
- Salmorejo. When you see Salmorejo being served alongside all other Spanish Tapas Food, you might quickly judge it as Spanish Gazpacho. While the base of both dishes is practically the same, there are notable differences between the two popular tapas dishes.
- Pan con Tomate Recipe (Toasted bread with tomato, olive oil, and ham) All (if not most) of the types of Spanish Tapas Food that I have been recreating are easy enough to make at home.
- Berenjenas al miel. Berenjenas al Miel is among the Spanish starters I encountered when searching for vegetarian tapas to recreate. In English, the dish translates to Fried Aubergine and Honey.
- Champinones Al Ajillo. Champinones Al Ajillo, in English, translates to Spanish Garlic Mushrooms. It is easily one of the best Spanish Tapas foods that you can get from a Spanish tapas bar.
- Croquetas de Jamón (Ham Croquettes) Spanish Ham Croquettes or Croquetas de Jamón are always included in a classic Spanish Tapas Food menu. This dish is widely cooked in Spanish homes.
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- Pan con Tomate. Before I lived in Spain, I never would’ve thought to put grated tomatoes on toast. But this combo is a staple of the Spanish diet, and now it seems like the most natural thing in the world.
- Spanish olives. At Spanish bars, one of the most common tapas is also the simplest: a dish of olives. But these aren’t just any old olives from a jar—they’re often locally grown, incredibly juicy and flavorful, and sometimes marinated in herbs or garlic.
- Spanish Cheese and Cured Meats. Showcase some of the country’s best products by creating your own Spanish charcuterie board. You can never go wrong with the basics: Manchego and jamón ibérico.
- Croquetas de Jamón. There’s nothing quite as comforting as biting into a crispy croqueta and tasting the rich and creamy filling within. Croquetas de jamón are the most classic version: croquettes filled with homemade béchamel and pieces of cured Serrano ham.
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- Pisto. Spanish pisto is often compared to French ratatouille. It’s a classic combination of various vegetables and tomatoes, cooked until all their flavors meld together.
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- Espinacas con Garbanzos. This is a super traditional tapa that also happens to be vegan. It’s a simple combination of spinach, chickpeas, and spices (our recipe also adds tomatoes and almonds for extra flavor).
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