Chorizo al Vino

Ingredients

Instructions

1. 1

   Slice the chorizo into 1 cm rounds, thinly slice the garlic, and measure the wine and seasonings. Keeping the chorizo fairly even in size helps it cook at the same rate and glaze evenly.

2. 2

   Heat the olive oil in a small frying pan or saute pan over medium heat. Add the chorizo in a single layer and cook for 2-3 minutes, turning once, until lightly browned and the paprika-red fat starts to render. Add the garlic and cook for 30 seconds, just until fragrant; do not let it brown or it can turn bitter.

3. 3

   Pour in the red wine and add the bay leaf, thyme, and black pepper. Bring to a lively simmer, then reduce the heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the wine reduces to a glossy, lightly syrupy sauce that coats the chorizo. If the pan dries out too quickly, lower the heat; the sauce should reduce, not scorch.

4. 4

   Remove the bay leaf and thyme stems. Let the chorizo rest in the pan for 2 minutes so the sauce clings better and the oil settles slightly.

5. 5

   Serve hot with the sticky wine glaze spooned over the top and crusty bread alongside for mopping up the sauce.

Nutrition per serving

Notes

• •Use semi-cured Spanish chorizo, not fresh raw sausage; the classic dish relies on the firm texture and smoky paprika flavor of cured chorizo.
• •A young, dry Spanish red such as Rioja or Tempranillo works well. Avoid sweet wine, which can make the glaze cloying.
• •If you want a slightly thicker glaze, simmer 1-2 minutes longer, but watch closely because the sauce can go from glossy to burnt quickly.
• •This dish is excellent as a tapa, but it also pairs well with roasted potatoes or a simple green salad.

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