Chorizo al Vino
Spanish chorizo simmered in red wine until sticky and glossy. A simple, bold tapa.
Serves 6
Prep 5 min
Cook 20 min
Ingredients
- 1 lb cured Spanish chorizo, sliced 1/2 inch thick
- 1 cup dry red wine
- 2 cloves garlic, sliced
- 1 bay leaf
- 1 teaspoon smoked paprika
- Crusty bread, to serve
Steps
Step 1. Add the chorizo to a skillet over medium heat and cook for 3 minutes to release the fat.
Step 2. Add the garlic, wine, bay leaf, and paprika.
Step 3. Simmer for 12 to 15 minutes until the wine reduces to a glaze and the sausage is hot throughout (165°F).
Step 4. Serve warm with bread.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.