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Rioja Braised Chorizo

A hot and spicy recipe for chorizo especially if your using the "Fire" sausages. Easy to make with the wine really bring out the earthy flavour of the chorizo.

Ingredients - 12/14 Tapas

6 Cured chorizo sausages
1 Bottle of red wine (Rioja)
5-6 Garlic cloves (crushed)
Handful of fresh oregano
Tablespoon of lemon zest
Black pepper (cracked)



How to cook:

1. Place all of the ingredients in a large cazuela.

2. Pour in the Rioja so that the chorizo sausages are 2/3 submerged.

3. Bring to boil then reduce the heat and simmer.

4. Turn over the chorizos and continue to cook for 15 minutes.
5. Once cooked, cut the chorizo into segments and place on cocktail sticks ready to serve.



Tip: Chorizo goes exceptionally well with orange....

Serrano Ham & Free Chorizo

Serrano ham - always in competition with the chorizo to be Spain's most famous tapa! Here we have the best of both worlds with some wafer thin serrano ham slices accompanied by a complimentary horse shoe chorizo. You can only find this combination and others like it on our speciality concession with number 1 UK foodie website Hub-uk



Ham and chorizo, the big problem is choosing which to eat first! However serving up both at the same time needs:

Manchego Cheese

Rioja / Ribera del Duero red wine

Fruit (apple, grapes, nectarine, plum, tomato)

Olive oil

Very simple, huge array of Spanish flavour and ideal for tapas or a table spread

Spanish Horseshoe Chorizo

Spanish chorizo comes in many forms, different shapes and sizes etc. One popular way of curing and shaping chorizo is like a horseshoe. The two top ends are tied with string and the "curve" at the bottom is always eaten first... Why? its easier to hang up!



Picante versions do not tend to be the hottest but still spicy, sweet versions are also available and both go great with apple.



Enjoy!

Barbeque Chorizos

To barbeque chorizos you need to buy the freshest chorizos you can. All chorizo sausages are cured but for the barbeque mildly cured sausages in a vacuum pack are by far the best.



On the barbeque the chorizos will take slightly less time to cook through than a normal raw sausage. You can seperate the sausages from the string or simply cook the string of sausages directly on the grill.

Chop into inch long bite size pieces secured with cocktail sticks. Serve with apple, peach, orange or tomato salsa.

Delicious and very very simple!

Chorizo and Squid Salad (picante version)

Typical Andalucian salad combining good quality hand made chorizo and fresh calamari... Fab flavour, cheap to make, easy to prep. Enjoy.

Ingredients (serves 6)

4 Large whole squid (cleaned)
1 Large bunch fresh spinach leaves
250g Sliced chorizo sausage (hot version)
Extra virgin olive oil



How to Cook -

Wash and clean the spinach leaves and place in a large bowl or cazuela.

Clean the squid, remove the heads and cut the body into large squares or rectangles/triangles.

Thinly slice 4 hot chorizos.

Fry the squid and chorizo in a good olive oil for 6 - 7 minutes.

Arrange spinach leaves in a bowl or cazuela (rocket is also good) - place the squid and chorizo on top.

Drizzle with extra virgin olive oil and salt and pepper to taste.



Tip: Sprinkle hot paprika over the finished dish to compliment the spice flavours.

Chorizo and White Bean stew

A very traditional stew, typically eaten at breakfast time by farmers, shepherds and workers out in the countryside. Very filling and warming, this is a lovely dish for Sunday brunch or the ideal pick me up on a chilly Spring evening.

You will need:

3 or 4 sweet chorizo
5-6 cloves garlic
1 medium onion
1 red pepper
Jar white beans
Olive oil
1 litre chicken stock




Method:

1. Peel and roughly chop the garlic and onion.
2. Remove the top and seeds from the pepper, chop into bite sized chunks.
3. In a stew pot or Spanish Olla, heat the olive oil and add the garlic, onion and peppers and fry until slightly coloured.
4. Chop up the chorizo also into bite sized chunks and add to the pan, cook for a few minutes on a high heat.
5. Add the beans and stock, bring to the boil and then lower the heat, cover and cook gently for 20 minutes.
6. Serve with thick slices of fresh bread.


Tip: Instead of sweet chorizo you can use the picante or hot variety for extra bite!