A delightful tapas-style dish featuring chorizo sausages marinated in Rioja wine and grilled to perfection.
Prick the chorizo sausages all over with a fork.
Pricking the sausages allows the marinade to penetrate deeply, enhancing the flavor.
In a bowl, combine the Rioja wine, black peppercorns, and crumbled bay leaves.
Use a good quality Rioja wine for the marinade to ensure a rich flavor.
Place the sausages in the marinade, cover, and refrigerate for 24 hours.
Marinating overnight allows the flavors to fully develop.
Heat a griddle pan over medium heat and lightly oil it.
Ensure the pan is hot before adding the sausages to achieve a good sear.
Drain the sausages and cook on the griddle for about 6 minutes on each side, until browned and crispy.
Turn the sausages occasionally to cook them evenly.
Slice the cooked sausages into thick pieces and skewer with toothpicks.
Skewering the slices makes them easy to serve and eat.
Garnish with fresh parsley and serve alongside other tapas dishes.
Pair with olives, cheese, and crusty bread for a complete tapas spread.
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