Sauteed Chorizo with Red Wine
An authentic Chorizo Al Vino Tinto tapas
Ingredients
- 700 g Chorizo uncooked
- 2 tbsp Olive oil good quality
- 240 ml Red wine
- 1 clove Garlic
- 2 Bay leaves
- 120 ml fresh flat-leaf parsley chopped, to serve
- 1 loaf Rustic bread to serve
Instructions
- Slice the chorizo into 10mm pieces.
- In a large pan, heat the olive oil over a medium-high flame. Add the chorizo to the pan and fry for 2 minutes on each side.
- Add the wine, garlic, and bay leaves and bring to the boil. Swirl to dissolve any sediment from the chorizo, and reduce heat to a simmer.
- Simmer for 15-20 minutes, or until the wine has reduced to a thick sauce.
- Garnish with fresh, chopped parsley and serve immediately with bread.