Chorizo al vino tinto (chorizo in red wine)
This easy tapas dish adds a lovely flavor to chorizo, perfect to snack on or as part of a tapas meal.
Servings: 2 approx
Calories: 149kcal
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Ingredients
- 3 ½ oz fresh chorizo or semi-curado (see below and more detail above)
- 1 teaspoon olive oil
- ½ cup red wine (eg Rioja/tempranillo)
- 1 bay leaf
- 1 clove garlic peeled but left whole
- 1 teaspoon parsley chopped, approx, to serve
Instructions
- Cut the chorizo into even slices (around ¼in/3mm thick or a little more).
- Warm the oil in a small skillet/frying pan over a medium heat and add the slices of chorizo in a single layer. Cook for around 3-4 minutes until starting to crisp then turn over.
- Cook for a couple minutes on the other side then add the wine to the pan. Tuck the bay leaf and whole, peeled garlic clove in between or under the chorizo slices.
- Once the wine comes to the boil, reduce the heat slightly and simmer for around 15-20 minutes until the wine has reduced by about half and become slightly more syrup-like. Remove from the heat and serve either in the skillet or a terracotta dish, topped with a little chopped parsley.
Video
Notes
If possible, use the softer fresh cooking chorizo or semi-curado, for this, but in sausage links rather than loose meat. You can use the sweeter or spicy chorizo, to taste.
If you have gas, you can also cook the dish in a medium-small terracotta cazuela dish.
For a larger portion, simply increase the chorizo and wine quantities equally - you probably don't need additional bay or garlic until more than doubling.
Nutrition
Calories: 149kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 732mg | Potassium: 76mg | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg
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