This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it—it's sweet, smoky and savory, all in one bite.
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Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.
Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick.
Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.
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