Chorizo
Chorizo al vino simmers slices of the paprika-rich sausage in red wine until they plump up and stain the sauce a deep russet. It is one of the simplest and most satisfying tapas, ready in minutes and impossible to stop eating.
Approximate, per several slices (~50g). Values vary by recipe and portion.
Ingredients
- ·300 g semi-cured cooking chorizo
- ·250 ml red wine
- ·2 garlic cloves, lightly crushed
- ·1 bay leaf
- ·1 tsp honey (optional)
- ·1 tbsp olive oil
- ·Crusty bread, to serve
Method
- 1
Prick the chorizo a few times with a fork and cut into 1.5 cm slices on the diagonal.
- 2
Heat the olive oil in a small frying pan over medium heat and add the chorizo with the crushed garlic and bay leaf.
- 3
Fry for 4-5 minutes, turning, until the slices colour and release their orange fat.
- 4
Pour in the red wine (stand back, it may flare), add the honey if using, and let it bubble briskly.
- 5
Simmer for 8-10 minutes until the wine reduces to a syrupy sauce that coats the chorizo.
- 6
Discard the bay leaf, tip into a warm dish and serve with bread to mop up the sauce.