This is probably the richest dish I’m planning for Monday Night Tapas, which is exactly why it only needs to be served in a small portion.
The chorizo is browned first to release some of its paprika-spiced oil, then simmered with red wine, garlic and bay leaf until the wine reduces into a glossy sauce.
There aren’t many ingredients, so the chorizo and wine really are the dish. Serve it with toothpicks and some bread nearby for whatever sauce is left at the bottom.
Chorizo in Red Wine
Ingredients
- 300 g Spanish-style cooking chorizo
- 150 ml dry red wine
- 2 tsp minced garlic
- 1 bay leaf
- 1 tsp extra virgin olive oil only if needed
- Black pepper
- 1 tbsp chopped parsley
Method
- Slice the chorizo into approximately 1–1.5 cm rounds.
- Place in a cold frying pan and bring to medium heat. This gives the fat time to render.
- Cook for 3–4 minutes, turning occasionally, until lightly browned.
- If the pan is very oily, remove a little of the rendered fat. If your chorizo is unusually lean, add the teaspoon of olive oil.
- Add the garlic and cook for about 20–30 seconds.
- Add the red wine and bay leaf.
- Bring to a gentle simmer and cook for approximately 8–12 minutes, turning the chorizo occasionally.
- Stop when the wine has reduced substantially and forms a glossy sauce around the chorizo. Don’t reduce it completely dry.
- Remove the bay leaf, add black pepper and scatter over parsley.
- Serve warm with toothpicks and crusty bread.
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