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.