Snack · 20 min · spanish

Chorizo al Vino

This is the kind of Spanish snack you’ll make on repeat — cooking chorizo and dry red wine, 20 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Cooking chorizo
• 1.5 cups Dry red wine
• 1 Bay leaf
• 1 loaf Crusty bread

Steps

1. Slice the chorizo into thick coins — thin slices dry out, thick ones stay juicy.
2. Sear the coins in a dry pan 3 minutes until they render their paprika-red fat.
3. Pour in the wine and add the bay; simmer 10 minutes until the wine reduces to a syrupy, brick-red glaze.
4. The chorizo should glisten, lacquered in its own spiced reduction.
5. Serve straight from the pan with mountains of crusty bread for mopping.
6. The bread soaked in chorizo-wine glaze may outshine the sausage itself — plan accordingly.
7. A tapa of beautiful simplicity: pork, paprika, wine, fire.

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