Chorizo al Vino
By Groceree
Also known as Chorizo in Red Wine
Cooking chorizo sliced and fried in its own paprika fat, then simmered in red wine until the sauce reduces to a sticky glaze. A tapa made in ten minutes.
Last updated
- Servings
- 4 servings
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Gluten-free
- Dairy-free
- Quick
- Low carb
Ingredients
chorizo400 g
red wine250 ml
garlic cloves2
bay leaves1
olive oil1 tbsp
flat-leaf parsley1 tbsp
gluten-free bread
Instructions
- 01
Fry the thick slices of cooking in the over medium heat for 3 to 4 minutes, until they release their red fat and colour at the edges.
- 02
Add the sliced and the and cook for 1 minute.
- 03
Pour in the and let it bubble, scraping up the base.
- 04
Simmer for 8 to 10 minutes, until the has reduced to a thick, glossy sauce that coats the .
- 05
Scatter with chopped and serve in the pan with for the sauce.
Notes
- Cooking chorizo, the soft kind, not cured slicing chorizo. The cured one turns hard and chewy.
- Reduce the wine properly. Thin wine sauce tastes raw; reduced, it turns sweet and sticky with the paprika fat.
- Bread is essential. The sauce is the best part.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Carbs
- 4 g
- Fat
- 30 g
Estimated from the ingredients.
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