A true Spanish crowd-pleaser, this authentic chorizo al vino tinto (chorizo in red wine) is a winning recipe! The fried chorizo's barbecue flavors paired with red wine, garlic, and bay leaves create an amazing combo of flavors. Serve with rustic farmhouse bread, and you have the perfect appetizer or simple snack!
If you love Spanish chorizo as much as I do, you won't want to miss these recipes for chorizo a la sidra and chicken and chorizo stew!
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Introduction
Chorizo is a gift that keeps on giving. I fell in love with this delicious smoky, garlicky sausage when I first moved to Spain, and it's remained one of my favorite foods ever since.
No matter how many times I eat chorizo, it seems to keep on finding new ways to surprise me. While it's most commonly served in thin slices as a cured meat, winter months often plates of cooked and braised chorizo. This recipe for classic chorizo al vino recreates a tapa I had in a small town in Castilla y León.
Ingredients
Curious what ingredients you need to make this mouthwatering chorizo al vino tinto at home? Grab these key ingredients and you'll be ready to start cooking!
- Chorizo: Spanish chorizo is different from Mexican chorizo. It's cured or semi-cured, not fully raw like Mexican chorizo, and isn't spicy. Use Spanish chorizo if you can find it, but Mexican-style chorizo will work too.
- Red Wine: The red wine blends beautifully with the garlic and bay leaf flavors to create an amazing sauce.
- Olive Oil: Use a good quality olive oil (preferably Spanish) for lots of healthy fats and a great flavor.
- Rustic Bread: This chorizo tastes wonderful when served with slices of crusty country bread!
See recipe card for full information on ingredients and quantities.
How to Make Chorizo al Vino Tinto
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Slice the chorizo into ½-inch pieces. (image 1)
- Brown the chorizo in an oiled skillet for 2 minutes per side. (image 2)
- Add the wine, garlic, and bay leaves and bring to a boil. Swirl to dissolve any sediment from the chorizo. (image 3)
- Simmer for 15-20 minutes, or until the wine has reduced to a thick sauce. (image 4)
- Serve in small bowls with the sauce and garnish with parsley. (image 5)
- Enjoy with slices of crusty white bread! (image 6)
Recipe FAQs
This simple Spanish appetizer is made from browned, sliced chorizo simmered in a red wine, garlic, and bay leaf sauce and served with slices of crusty bread. It's the perfect way to enjoy chorizo!
Mexican chorizo is raw (uncooked) pork sausage, and is typically spicy and garlicky. Spanish chorizo is harder and cured like salami, and isn't spicy; it's often made with smoked or mild paprika instead of hot chili peppers.
Serve
This chorizo al vino tinto is the perfect winter appetizer or even main course! Round out the spread with this Spanish winter salad, a glass of hot wine, and a slice of chocolate olive oil cake.
Expert Tips
- Keep any fat that the chorizo renders in the pan; it will add a wonderful flavor to the sauce.
- This dish is great as a tapa or light main course, especially when served with lots of sliced fresh bread.
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Chorizo al Vino Tinto Recipe (Chorizo in Red Wine)
Ingredients
- 2 tablespoons good quality olive oil
- 1 ½ pounds uncooked chorizo cut in ½-inch slices
- 1 cup red wine
- 1 clove garlic minced
- 2 bay leaves
- ½ cup chopped parsley for garnish
- 1 loaf sliced crusty bread for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and fry for 2 minutes on each side.
- Add the wine, garlic, and bay leaves and bring to the boil. Swirl to dissolve any sediment from the chorizo, and reduce the heat. Simmer for 15-20 minutes, or until the wine has reduced to a thick sauce.
- Garnish with fresh chopped parsley and serve the chorizo and sauce immediately in small bowls with the sliced bread.
Notes
- Keep any fat that the chorizo renders in the pan; it will add a wonderful flavor to the sauce.
- This dish is great as a tapa or light main course, especially when served with lots of sliced fresh bread.
Nutrition
Photography by Giulia Verdinelli
Gaudi lover
Made this recipe as part of our Christmas Day tapas. The chorizo was very tasty. Although I followed the directions exactly, the wine did not thicken. I don't believe that the dish was any less tasty because of this, but would have liked a thicker sauce.