Chorizo al Vino Tinto (Chorizo in Red Wine)
Ingredients
- 400 g cooking chorizo sausages
- 150 ml red wine
- 2 garlic cloves
- 2 bay leaves
- 0.5 tsp smoked paprika
- 10 g fresh flat-leaf parsley
- 4 crusty bread, to serve
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 24.9 g
- Carbohydrate
- 22.7 g
- of which sugars
- 2.3 g
- Fat
- 32.9 g
- of which saturates
- 12.2 g
- Fibre
- 1.9 g
- Salt
- 3.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chorizo sausages into 1 cm rounds. Lightly crush the garlic cloves with the back of a knife.
- 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
Add the crushed garlic and bay leaves and fry for 1 minute. Pour in the red wine and add the smoked paprika.
- 4
Let the wine bubble and reduce for 5–7 minutes until it forms a glossy, sticky sauce that coats the chorizo.
- 5
Remove the bay leaves, scatter over chopped parsley, and serve hot with crusty bread to soak up the juices.
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