While the sun is out its a great time to be eating Tapas. This Chorizo and tomato recipe is quick, easy to prepare and very tasty.

It is often quoted that these traditional Spanish snack or appetisers are designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.

Authentic Spanish Chorizo

Our supplier sources these traditional sausages from Spain. Spanish Chorizo is made from coarse chopped pork and pork fat, usually seasoned with smoked pimentón (paprika) garlic and salt. Depending upon the type of smoked paprika used Chorizo can be considered  as either picante (Spicy) or dulce (Sweet). We have both types of Chorizo either of which will work well for this recipe. Look out for the different shapes on our counter. (Short chubby and round or larger thumb size).

Ingredients for Chorizo Tapas

Serves 4
Cooking time 30 minutes

Allow at least 1 large sausage or 3 small per person (Tip: get more than you think as they will be eaten very quickly!)
One tin chopped tomatoes
3 large Garlic Cloves
Oregano
Fresh flat leaf Parsley
Black Pepper
Chili Powder
Olive Oil

Cooking method

  • First chop you Chorizo into good bite sized chunks. Too small and they might dry out while cooking
  • Heat 3 tablespoons of olive oil in you cooking dish/pan – you are going to fry then simmer so a high sides helps here
  • Add the Chorizo chunks and fry to get a little colour and extra flavour on the cut sides. (Too hot and they will blacken)
  • Add your finely chopped garlic to the pan to lightly colour and remove any “raw” notes to the flavour, watch closely as these too will burn quickly
  • As soon as the Garlic is done tip in your can of chopped tomato. Add a further half can of water to ensure the sauce does not dry out while simmering
  • Season with a couple of good pinches of Oregano, Black Pepper and Chili powder if you like it spicier. Remember the Chorizo will add some heat to the sauce.
  • Simmer on the lowest heat for about 30 minutes. Look for the chopped tomato to break down and thicken the sauce. Make sure the sauce does not dry out  and thicken too much – just add more water if needed.
  • This dish can be eaten right away or reheated later (the flavours will deepen and improve over time)
  • Add the roughly chopped Parsley at the end before serving

This will be delicious with some crispy bread (for dipping in the sauce) and a glass of wine (Rioja surely?) or a cold beer.

If you are looking for alternative Spanish chorizo recipe try this dish >>