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Tapas with chorizo sausage
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The bright red color from the smoked paprika makes the appetizer incredibly appetizing. The crispy edges of the chorizo contrast with the juicy, fat-rich center, creating a true Spanish experience. The spicy heat and garlic aroma awaken the appetite. Simple ingredients, spicy flavors, and instant preparation make this dish an ideal option for a quick snack or festive table. Tapas — small in volume but big on impressions, this dish has become a hallmark of Spanish cuisine. It is the chorizo that adds a rich flavor and character to this tapas.
Variations
- Add chopped onion for a sweet contrast and softness
- Replace parsley with coriander or fresh thyme
- Serve with aioli, chilled with added paprika
Tenderness secrets
- Do not overcook the chorizo to keep it moist and juicy
- Add garlic at the end of frying to avoid bitterness and hardness
- Use extra virgin olive oil for authentic aroma
Ingredient tips
- Choose quality Spanish chorizo with a high fat and paprika content
- Garlic should be fresh, without dark spots, to avoid bitterness
- Lemon releases acidity that balances the dish's richness
Nuances
- Serve tapas hot, while the chorizo still releases steam and aroma
- In Spain, it is often served as a snack before the main meal
- Hot bread is used for dipping into the hot fat and garlic
Ingredients for the recipe
Ingredients
Kamis Dried Tomatoes with Garlic and Basil Spice Мix 15g
20 g
Lemon
1 psc
Khlib Zhytomyra Ukrainian Sliced Long Loaf 450g
200 g
Packaged Garlic 3pcs
3 cloves
Mueloliva Extra Virgin Olive Oil 1l
3 tbsp
Carchelejo Chorizo Tunel Sausage in Pepper
300 g
Preparation steps
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1) Ingredient preparation — Slice chorizo into thin slices 8-10 mm thick. Crush garlic with the side of a knife, remove the peel. Finely chop chili pepper, remove seeds for a milder taste. Time: 3 min. Guide: All components are portioned and ready.
02
2) Heating the pan with oil — Place a pan over medium-high heat. Pour olive oil and let it heat until thin streams of smoke appear. Time: 2 min. Guide: Oil shimmers, there's a light aroma of fried oil.
03
3) Frying garlic — Add crushed garlic to the hot oil. Fry for 40-50 seconds, stirring constantly, until it smells of golden garlic without bitterness. Time: 1 min. Guide: Garlic has gained a golden color, releasing a bright aroma.
04
4) Frying chorizo — Add sliced chorizo to the oil with garlic. Fry for 3-4 minutes, stirring frequently. When the edges become crispy and fat releases into the pan, it's ready. Time: 4 min. Guide: Chorizo has golden-carmine edges, aromatic oil flows around.
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5) Adding chili pepper — Evenly sprinkle chopped chili pepper over the surface. Stir instantly to evenly distribute the pepper. Fry for another 30 seconds. Time: 1 min. Guide: Pepper gives a spicy aroma, ingredients are evenly mixed.
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6) Finishing cooking — Drizzle 2-3 drops of lemon juice. Sprinkle with fresh parsley, salt, and pepper to taste. Remove from heat. Time: 1 min. Guide: Lemon juice created a bright acidity, parsley is evenly sprinkled.
Where to order ingredients
Select the required ingredients in one of the stores
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