Chorizo al Vino Tinto (Chorizo in Red Wine)

Ingredients

• 400 g cooking chorizo sausages
• 150 ml red wine
• 2 clove garlic cloves
• 2 bay leaves
• 0.5 tsp smoked paprika
• 10 g fresh flat-leaf parsley
• 4 crusty bread, to serve

Method

1. 1

   Slice the chorizo sausages into 1 cm rounds. Lightly crush the garlic cloves with the back of a knife.

2. 2

   Heat a heavy frying pan over medium-high heat (no oil needed). Add the chorizo slices and fry for 2–3 minutes until the edges start to caramelise and the paprika oil is released.

3. 3

   Add the crushed garlic and bay leaves and fry for 1 minute. Pour in the red wine and add the smoked paprika.

4. 4

   Let the wine bubble and reduce for 5–7 minutes until it forms a glossy, sticky sauce that coats the chorizo.

5. 5

   Remove the bay leaves, scatter over chopped parsley, and serve hot with crusty bread to soak up the juices.