European
Spain - Starters
Chorizo al Vino Tinto
Chef's Menu Description
Succulent rounds of spicy Spanish cooking chorizo poached in full-bodied red wine with garlic and a bay leaf until sticky, savory, and caramelized.
Ingredients
- • 400g Spanish cooking chorizo (chorizo fresco o semicurado), sliced into 1.5cm thick rounds
- • 200ml Spanish red wine (Rioja or Tempranillo)
- • 2 cloves garlic, peeled and smashed
- • 1 bay leaf
- • 1 tbsp extra virgin olive oil, crusty bread for dipping
Preparation Steps
1
Phase 1
Heat olive oil in a terracotta cazuela or skillet. Add sliced chorizo and garlic. Sauté for 4-5 minutes until chorizo browns and releases its flavorful paprika oil.
2
Phase 2
Pour in the red wine and tuck in the bay leaf. Bring to a vigorous boil over medium-high heat.
3
Phase 3
Simmer briskly for 10-12 minutes until the wine reduces down into a thick, glossy, sticky mahogany glaze coating the sausage.
4
Phase 4
Transfer piping hot to small tapas cazuelas and serve immediately with plenty of crusty bread to mop up the wine sauce.