Chorizo in Red Wine

Here at last is the first dish and my Spanish Tapas section which I’ve developed to test my own skills and give a selection of options to really show the flavours and colours of the Mediterranean.

The star of the show is the log of chorizo which lends itself well to pasta dishes, rice dishes and as a treat in itself.
My idea was to keep things pretty simple and allow the spicy pepper, paprika and pork really sing.

With just a handful of ingredients, this is a gem to prepare and allows you time to work on another dish whilst the you reduce down the sauce.
Despite the small quantity of ingredients, this chorizo in red wine is absolutely loaded with powerful balanced flavours.
From the spiced up saltiness of the chorizo to the reduced and powerful red wine sauce

Take your time with it and keep tasting that sauce until you have things seasoned to perfection.

Here is, Chorizo in Red Wine

  • 1 tbsp Olive Oil
  • 1/2 Small Onion (Finely Chopped)
  • 1 Garlic Clove (Finely Chopped)
  • 200g Chorizo Ring (Skin Removed and sliced about the thickness of a pound coin)
  • 1 tsp Smoked Paprika
  • 2 Bay Leaves
  • 200ml Spanish Red Wine
  • Handful of Fresh Parsley (Finely Chopped)
  1. Heat the oil in a pan, add the finely chopped onion and cook through for about 2 to 3 minutes. Once the onion starts getting soft, add the garlic and cook for a further 2 minutes.
  2. With the onion looking soft and translucent, add the sliced chorizo and stir well at a medium to high heat so that the chorizo starts to release its oils and takes on some colour around the edges – This should take about 5 minutes on a fairly high heat.
  3. Pour in the red wine then add the bay leaves and allow to reduce by about three-quarters using a medium to low heat. This will leave you with a rich and umptious sauce to accompany the chunks of chorizo.
  4. Add the finely chopped parsley, stir well and serve!

Any other pointers?

This is one to really to take your time over and one to taste test as often as possible until the sauce is perfect.
Be sure to season with a little salt and pepper as well as topping up with plenty of parsley at the end to give a little freshness.

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