Chorizo al Vino Tinto Recipe (Chorizo in Red Wine)

Method6 steps · about 30 min

1. 1

   Step 1: Cut the uncooked chorizo into ½-inch slices. Mince the garlic clove (1), rinse and chop the parsley (½ cup) to measure ½ cup, and have the sliced bread ready for serving.

   Uses 1½ lb uncooked Spanish pork chorizo, cut into ½-inch slices · 1 garlic clove, minced · ½ cup chopped parsley, for garnish · Water, for rinsing the parsley

2. 2

   Step 2: Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Arrange the chorizo slices in a single layer and fry the first face for about 2 minutes, until browned.

   Fry the first chorizo face · 2 minUses 2 tbsp olive oil · All slices from the 1½ lb uncooked chorizo supply

3. 3

   Step 3: Turn the chorizo slices and fry the other face for about 2 minutes, until browned. Keep all rendered chorizo fat and the olive oil in the skillet for the sauce.

   Fry the second chorizo face · 2 minUses Chorizo after frying its first face, with pan oil

4. 4

   Step 4: Pour the 1 cup red wine into the skillet and add the prepared minced garlic and both bay leaves (2). Bring to a boil, gently swirling and loosening the browned bits into the wine, then reduce the heat.

   Uses Chorizo browned on both faces, with all pan fat · 1 cup red wine · 1 minced garlic clove · 2 bay leaves

5. 5

   Step 5: Simmer for 15–20 minutes, checking from 15 minutes, until the wine reduces to a thick sauce. Ensure the uncooked pork sausage is cooked through to at least 71°C in the center; continue gently if needed.

   Reduce the red-wine sauce · 15 minUses Chorizo in the boiled wine, garlic and bay mixture

6. 6

   Step 6: Remove and discard the bay leaves. Serve the cooked chorizo in four small bowls with its wine sauce, garnish with the ½ cup prepared parsley, and offer the sliced crusty bread alongside. Serve immediately.

   Uses Cooked chorizo and sauce after removing the bay leaves · ½ cup chopped parsley · 1 loaf ready crusty bread, sliced for serving