Glazed Chorizo, Not a traditional Spanish Tapas but one of our favourites.
This serves 4 as a tapas dish or something to nibble on with a glass of wine.
250g chorizo sausage
2 garlic cloves
2 tablespoon honey
4 tablespoon balsamic vinegar
Glazed Chorizo Method
Chop the chorizo into 2cm rounds, peeling off any coating skin (chorizo usually comes in with a plasticy type skin that you are not meant to eat. Learnt that one the hard way).
Saute in olive oil until crisp and golden on both sides.
Add two crushed garlic cloves, stir, and cook for 1-2 minutes.
Drain off all but 1 tablespoon of the cooking oil.
Add the honey and vinegar and stir until combined.
Cook until the liquid has reduced to a nice syrupy consistency and serve immediately, with fresh crusty bread and glass of vino.
What is chorizo?
Basically its a sausage
It’s made from chopped or minced pork meat and fat, sometimes with beef as well, macerated with sweet and hot pimentón (paprika) or the pulp from choricero peppers, plus pepper, garlic and oregano. The pimentón gives chorizo its distinctive ruddy-red colour. The sausage also acquires a subtle smoky flavour from the use of smoked pimentón, pimentón de la Vera. After stuffing in casings, the sausages are air-dried. Lactic fermentation gives chorizo an appetizing tangy flavour.
Chorizo is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. (Mexican chorizo differs totally from Spanish Chorizo, Mexican is usually highly spiced and is a fresh sausage and must be cooked before eating). Find more information on the different types of Chorizo here