Today David takes on a true Spanish crowd-pleaser, an authentic chorizo al vino tinto (chorizo in red wine) recipe!
Chorizo is a gift that keeps on giving.
I fell in love with this delicious Spanish sausage when I first moved to Spain six years ago, and it's remained one of my favorite foods ever since. The smoky paprika, the garlicky goodness... what's not to love?!
And 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 mean 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.
Simply fry the chorizo to bring out its barbecue flavors, and then slowly simmer it in red wine, garlic, and bay leaves to infuse it with even more taste and rich saucy deliciousness. Served alongside chunks of rustic farmhouse bread, this is the perfect appetizer or simple snack!
Chorizo al Vino Tinto Recipe
Chorizo al Vino Tinto Recipe (Chorizo in Red Wine)
Ingredients
- 1.5 pounds of uncooked chorizo
- 2 tablespoons good quality olive oil
- 1 cup of red wine
- 1 clove of garlic
- 2 bay leaves
- ½ cup chopped parsley to serve
- 1 loaf rustic bread to serve
Instructions
- Slice the chorizo into ½-inch pieces.
- In a large skillet, heat the olive oil over a medium-high flame. Add the chorizo to the skillet 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 heat to a simmer.
- Simmer for 15-20 minutes, or until the wine has reduced to a thick sauce.
- Garnish with fresh, chopped parsley and serve immediately with bread.
Nutrition
What's your favorite way of serving chorizo? Try out my authentic recipe for chorizo al vino and let me know what you think in the comments below!
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.