Spanish Tapas - Marinated Chorizo with Olives

For these tapas, allow one hour for sausage to marinate in seasoned rice vinegar. Or prepare a day ahead and refrigerate. The wait is worth it!

Ingredients

Pre-cooked Spanish chorizo sausage
Olive oil
NAKANO Seasoned Rice Vinegar
Olives
*If Spanish chorizo is not available, use Portuguese linguica.

Directions

For these tapas, allow one hour for sausage to marinate in seasoned rice vinegar. Or prepare a day ahead and refrigerate. The wait is worth it!

Start with fully cooked links of Spanish chorizo* from the store. Cut sausage into 1/3-inch thick slices. (One link [3-1/2 oz] will make 10 to 12 slices or tapas, or 20 tapas if slices are cut in half.) Fry sliced sausage over medium-high heat until browned on both sides. Cool 5 minutes then remove from pan and place on paper towels; pat tops with paper towels. Place sausage in a shallow bowl and generously sprinkle with NAKANO Seasoned Rice Vinegar. Cover and let stand 1 hour. Drain sausage and thread onto toothpicks along with an olive or two.

Nutrition

Info currenly unavailable

See our other Splash On ideas for Spanish Tapas

Spanish Tapas - Marinated Chorizo with Olives
product logo