SHRIMP AND CHORIZO TAPAS
Provided by Food Network
Categories appetizer
Time 43m
Yield 6 to 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.
3 TASTY TAPAS: SHERRY-GARLIC BEEF, SHERRY-GARLIC MUSHROOMS, GRILLED CHORIZO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium high heat.
- Place parsley and garlic in food processor and chop.
- Heat a large, heavy skillet over high heat.
- Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
- To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
- Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.
SMOKY CHORIZO AND RED PEPPER "TAPAS" POTATO SALAD
This delicious potato salad was inspired by a recipe handed down from my great grandparents, who lived in a small town near Sevilla, Spain. It was originally made with green olives and served at a local pub as "tapas" (appetizer). I updated the recipe with my own twist, sauteing capers in olive oil until crisp in place of the...
Provided by Naylet LaRochelle
Categories Salads
Time 45m
Number Of Ingredients 17
Steps:
- 1. In a large pot, add potatoes and 1 tablespoon kosher salt. Cover potatoes with water by about 1 inch. Bring to a boil, over medium high heat. Reduce to simmer; cover. Cook, about 18-20 minutes, or until fork tender. Drain. Transfer to a large bowl; let potatoes cool slightly.
- 2. Meanwhile, over medium high heat, heat 1 tablespoon olive oil in a large nonstick skillet. Add chorizo; cook chorizo about 8-10 minutes, or until slightly crisped. Transfer to a paper-lined plate. Set aside. Drain drippings in skillet, reserving about 1 tablespoon drippings in skillet. In same skillet, add 4 tablespoons olive oil, garlic, and onions. Cook, stirring, 3-4 minutes or until onions are tender. Add oregano; cook 1 additional minute. Remove from heat. Stir in mustard, honey, vinegar, smoked paprika and red pepper flakes until well combined. Set mustard-onion dressing aside.
- 3. While potatoes are still warm, add crumbled chorizo, red peppers, parsley, eggs, and mustard-onion dressing. Season with kosher salt to taste. Gently stir to mix ingredients.
- 4. In a small skillet, over medium heat, heat remaining 1 tablespoon olive oil. Add capers; cook 1-2 minutes, or until they begin to pop and crisp slightly.
- 5. To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.
SHRIMP AND CHORIZO TAPAS BY EMERIL
Make and share this Shrimp and Chorizo Tapas by Emeril recipe from Food.com.
Provided by redsoxgirl09
Categories < 60 Mins
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.
TAPAS STYLE SPANISH RIOJA MARINATED CHORIZO SAUSAGE
A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content.
Provided by French Tart
Categories Lunch/Snacks
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prick the sausages all over and place into a dish.
- Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
- Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
- Slice the sausages thickly and skewer with a toothpick.
- Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
- This recipe can also be cooked on the barbeque - to great effect!
Nutrition Facts : Calories 1050.6, Fat 71.4, SaturatedFat 26.2, Cholesterol 149.7, Sodium 2120.9, Carbohydrate 60.2, Fiber 19.7, Protein 46.8
SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES
This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack.
Provided by French Tart
Categories Lunch/Snacks
Time 7m
Yield 12-24 fingers or squares, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spread 4 slices of bread with the Membrillo, quince paste.
- Add the slices of Manchego cheese and Chorizo.
- Top with the remaining 4 slices of bread to make a sandwich.
- Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
- Heat up a non-stick frying pan/skillet.
- Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
- Trim the crusts if you wish - I don't bother!
- Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
- Wonderful with roasted almonds and chilled Fino Sherry.
Nutrition Facts : Calories 312.8, Fat 18.2, SaturatedFat 8.1, Cholesterol 40.2, Sodium 731.5, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 10.7
CHORIZO AND CHICKPEA TAPAS
Make and share this Chorizo and Chickpea Tapas recipe from Food.com.
Provided by Midwest Maven
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put 6 tablespoons of the olive oil, and the 2 tablespoons of vinegar in a bowl and whisk together.
- Taste, and add more sherry vinegar, if desired, season with salt and pepper, and set aside.
- Using a small sharp knife, remove the casing from the chorizo sausage.
- Cut the meat into 1/4 inch thick slices, then cut each slice in half, making half moon shapes.
- Heat the remaining olive oil in a small skillet over med/high heat.
- Add the onion and saute for 2-3 minutes.
- Add the sausage and cook for about 3 minutes, or until it's cooked through.
- Remove the sausage and onions from pan with a slotted spoon and add to the dressing while still hot, and stir.
- Drain the can of chickpeas, rinse with water and then drain again.
- Add the chickpeas to the bowl with the other ingredients, and mix well.
- Let mixture cool.
- Just before serving, adjust the seasoning if needed.
- Serve topped with the fresh oregano and nice chunks of bread, enjoy!
Nutrition Facts : Calories 624.5, Fat 49.2, SaturatedFat 12.6, Cholesterol 56.1, Sodium 1085.5, Carbohydrate 25.4, Fiber 4.6, Sugar 0.8, Protein 20.4
CHORIZO IN RED WINE TAPAS
This is one of my favourite dishes to make - & also one of the most simple - just two ingredients & incredibly delicious!
Provided by lynneodea
Categories Pork
Time 16m
Yield 2 , 2 serving(s)
Number Of Ingredients 2
Steps:
- Simply cut the chorizo sausage into 1cm discs, put it in a small saucepan, pour over just enough wine to cover & put the lid on. Bring to the boil & simmer for 10 minutes, then remove from the heat, cool, leave for 24 hours them simply re-heat.
- You can also make this much healthier by removing the orange fat from the chorizo before you re-heat.
- I serve this with crusty garlic bread & other tapas - if you have any wine liquid remaining, it's a fab base for a tomato sauce for potatoes to go with your tapas.
- Enjoy - this really is so simple, yet so tasty!
Nutrition Facts : Calories 403.7, Fat 28.7, SaturatedFat 10.8, Cholesterol 66, Sodium 929.2, Carbohydrate 3.3, Sugar 0.5, Protein 18.1
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
CHORIZO TAPAS RECIPES
Categories Banana
Number Of Ingredients 15
Steps:
- Preparation method 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.
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