Chorizo in Red Wine Recipe, Chorizo en Vino Tinto
Chorizo in Red Wine Recipe - This is such a popular Tapas Dish and is made by slowly cooking smoky chorizo sausage in red wine, traditionally to do this dish properly you have to marinate the Chorizo for at least 8 hours so should really be started the day before you want to eat it, but its well worth the extra time., but we have also provided a quicker recipe if you are short on time.
Find out all about Spanish Chorizo Sausage here, it´s no normal sausage.
Serves 4 – 6 - This recipe is a good tapa for 6 people or a starter for 4 people.
280g chorizo sausage
300ml red wine
2 tablespoons of brandy (optional)
To begin with prick the chorizo a few times and put it in a large saucepan. Pour the wine over it, bring it to the boil over a high heat then reduce the heat, put the lid on the pan and simmer gently for about 20 minutes. Transfer the chorizo and the wine to a bowl and leave it to marinate for at least 8 hours but better overnight.
When you are ready to prepare the dish the next day remove the chorizo from the wine – but don’t throw the wine away – and cut it into slices between 1/2 and 1cm thick.
Put these slices into a heavy based frying pan. If you are using the brandy then pour it in a saucepan and heat gently, pour it over the chorizo and set alight. Once the flames have died down shake the pan gently and add the red wine. Make sure the flames go out. Cook over a high heat until most of the wine has evaporated. This dish has plenty of flavour with or without the Brandy
Serve in a hot dish with crusty bread and some cocktail sticks to spear the chorizo.
Quick Chorizo in Red wine recipe
1.5 pounds of uncooked chorizo
2 tablespoons good quality olive oil
1 cup of red wine
1 clove of garlic
2 bay leaves
1/2 cup chopped parsley to serve
1 loaf rustic bread to serve
Slice the chorizo into 1/2-inch pieces.
In a large skillet, heat the olive oil over a medium-high flame. Add the chorizo to the skillet 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.
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