Chorizo al Vino

Nutrition · per serving

Steps

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.

   300 g semi-cured Spanish chorizo, cut into 1 cm slices2 garlic cloves, thinly sliced200 ml dry red wine1 bay leaf2 sprigs fresh thyme1 pinch black pepper
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.

   5 ml olive oil300 g semi-cured Spanish chorizo, cut into 1 cm slices2 garlic cloves, thinly sliced
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.

   200 ml dry red wine1 bay leaf2 sprigs fresh thyme1 pinch black pepper300 g semi-cured Spanish chorizo, cut into 1 cm slices
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.

   1 bay leaf2 sprigs fresh thyme
5. 5

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

   300 g semi-cured Spanish chorizo, cut into 1 cm slices80 g crusty bread

Origin & History

Chorizo al vino is a classic Spanish tapa, especially associated with the bar culture of northern and central Spain where simple, bold dishes are served with wine. The method reflects a traditional style of cooking sausage briefly in wine to create a richly flavored sauce with minimal ingredients.