Recipe
Rioja-Marinated Spanish Chorizo Tapas
Experience the bold flavors of Spain with these Rioja-marinated chorizo sausages, a perfect addition to your tapas spread.
Ingredients
1 1⁄2 | Spanish chorizo sausage, approximately 1 ½ lbs |
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8 | fluid ounces rioja wine, 8 fluid ounces |
5 | black peppercorns, 5 in quantity |
3 | dried bay leaves, 3 pieces, crumbled |
| • | flat leaf parsley, for serving |
| • | toothpick, for skewering |
Instructions
| 1. | Begin by pricking the chorizo sausages all over and placing them into a dish. |
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| 2. | Pour the flavorful Rioja wine over the sausages, then add the aromatic black peppercorns and crumbled bay leaves. Cover and let the sausages steep in the marinade for a full 24 hours. |
| 3. | Once marinated, drain the chorizo sausages and cook them on a well-oiled, medium-hot griddle pan for approximately 6 minutes on each side, or until perfectly browned and crispy. |
| 4. | After cooking, slice the sausages into thick pieces and skewer them with a toothpick for a beautiful presentation. |
| 5. | To serve, arrange the succulent chorizo alongside other tapas delicacies such as olives, cubes of cheese, and crusty bread. |
| 6. | For an alternative cooking method, this dish can also be prepared on the barbecue for an added depth of flavor. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1050.6 kcal |
| Protein | 46.8 g |
| Fat | 71.4 g |
| Carbohydrates | 60.2 g |
| Fiber | 19.7 g |
| Sugar | 0 g |
Published on Jul 18, 2024 by Luminița
