Chorizo Al Vino (Chorizo in Red Wine)
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Tapas recipe from Ryland Peter's Tapas: Delicious little dishes from Spain.
- Ready In:
- 13mins
- Serves:
- Units:
2
People talking
ingredients
- 1 1⁄2 lbs uncooked chorizo sausage (may sub kielbasa)
- 2 tablespoons extra virgin olive oil
- 2⁄3 cup red wine
- 4 sprigs thyme
- ground black pepper
- torn bread, for dipping
directions
- Heat half the olive oil in a large, nonstick skillet until very hot.
- Cut the chorizo inot 1/2 inch rounds.
- Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
- Add the remaining oil and remaining chorizo and cook as stated above.
- Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
- Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.
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RECIPE MADE WITH LOVE BY
@januarybride
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@januarybride
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"Tapas recipe from Ryland Peter's Tapas: Delicious little dishes from Spain."
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I could not stop eating this! The crispy chorizo with the sauce was out of this world! You definitely need some crusty bread for soaking up the sauce because it's that good. Can't wait to make it again!3Reply
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Very unique and tasty tapas. Perfect with a robust red wine or hearty beer. Seemed a little one dimensional, but in conjunction with other appetizers would probably hold its own. Pretty, tasty, extravagant with toasted bread. Bread is a MUST here.1Reply
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