Crunchy tapas flavour with a fiery, hearty note
Juicy slices of chorizo, colourful peppers and red onions on skewers, grilled until they develop tenderness and roasted flavours. A charming tapas classic for social gatherings.
Ideal wine pairing: Tempranillo Joven (Rioja DOCa, Spain)
A young Tempranillo from Rioja impresses with its light structure, intense fruit flavours (cherry, red plum) and lively acidity. The crisp freshness balances the piquant spiciness of the chorizo, while the fruit flavours build an aromatic bridge to the sweet paprika. Without a dominant wood influence, the Tempranillo Joven remains uncomplicated, juicy and animating – ideal for a convivial tapas pairing in the open air. The moderate tannin structure does not interfere, but adds depth to the pairing.
Further wine recommendations:
1st Garnacha (Campo de Borja DO, Spain)
A classic Garnacha brings juicy flavours of strawberries, red cherries and fine herbal spices. Compared to Tempranillo, it is often softer and somewhat rounder on the palate. Its fruitiness buffers the spiciness of the chorizo, while the spicy undertones emphasise the grilled vegetables. Thanks to its medium body and mild tannins, Garnacha remains pleasantly drinkable and goes perfectly with grilled tapas.
2nd Mencía (Bierzo DO, Spain)
Mencía is an elegant red wine with a floral nose, notes of sour cherry, pomegranate and a hint of graphite. Its lively acidity lends it freshness, while it picks up on the flavours of chorizo with hints of herbs. The slightly earthy character combines well with the roasted flavours from the grill. A tip for connoisseurs looking for something lighter and more complex than the usual suspects.
3. carignan (Priorat DOQ, Spain)
Carignan (Cariñena) from Priorat brings intense flavours of dark berries, fine liquorice and Mediterranean herbs. Its firm structure, pronounced tannins and mineral depth are an excellent match for the richness and spiciness of the chorizo. The wine is concentrated and powerful, but at the same time has a salty minerality that goes particularly well with peppers and onions.
4th Syrah (Castilla y León DO, Spain)
Spanish Syrah often displays notes of black pepper, blackberries, smoke and violets. Its aromatics complement the rustic chorizo profile with depth and spice. The medium to full body matches the fat content of the sausage, while the fine acidity structure ensures that the wine does not come across as overloaded. Ideal for lovers of spicy, dense wines with a Mediterranean soul.
5. tempranillo blanco (Rioja DOCa, Spain)
A rather unknown but exciting white wine: Tempranillo Blanco offers fresh citrus flavours, white peach, herbs and a subtle creaminess. Despite its lightness, it has enough body and structure to stand up to the spiciness and flavour of the chorizo. It deliberately offers a contrast: freshness and herbal notes to the spiciness, juicy acidity to the paprika, elegance to the hearty texture.
The recipe:
Spanische Chorizo‑Spieße mit Paprika & Zwiebeln
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Holzspieße (eingeweicht)
- 1 Schüssel + Löffel
- 1 Schneidebrett & Messer
Ingredients
Spieße
- 200 g Chorizo spanische Rohwurst, in Scheiben
- 1 rote Paprika in Stücke
- 1 gelbe Paprika in Stücke
- 1 rote Zwiebel in Spalten
- 1 EL Olivenöl
- ½ TL Paprikapulver mild oder pikant
- Salz Pfeffer
Preparation
Marinade & Spießen:
- Öl, Paprikapulver, Salz, Pfeffer verrühren.
- Gemüse und Chorizo darin wenden.
- Abwechselnd auf Spieße stecken.
Grillen:
- Grill oder Pfanne vorheizen.
- Spieße 3–4 Min. je Seite grillen bis Röstaromen.
- Auf Teller anrichten und leicht abkühlen lassen.
Empfohlene Beilagen
- Frisches Ciabatta oder Baguette
- Aioli oder spanischer Tomaten‑Knoblauch‑Dip
- Oliven‑Tapas (grün und schwarz)
