Chorizo al Vino
A beloved Spanish tapa of sliced chorizo simmered low and slow in red wine until the sausage is tender, the wine reduces to a glossy, garlicky sauce, and the whole kitchen smells like a tapas bar in Seville. Serve with crusty bread to mop up every last drop.
4 servings · Prep 10 min · Cook 30 min · Total 40 min
Spanish · Appetizer · Dinner
Ingredients
Open in recipe scaler →- 1.5 lb Spanish chorizo semi-cured, sliced into ½-inch rounds
- 1.5 cup dry Spanish red wine such as Rioja or Garnacha
4 cloves garlic thinly sliced
1 medium yellow onion finely diced
2 tbsp extra-virgin olive oil- 1 tsp smoked paprika pimentón de la Vera preferred
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tbsp sherry vinegar added at the end to brighten the sauce
1 pinch fine sea salt — chorizo is already salty
2 tbsp fresh flat-leaf parsley roughly chopped
Equipment
Stovetop
Skillet
Wooden Spoon
Spatula
Serving Dish
Knife
Pan
Cutting Board
Instructions
- Heat the #[Skillet] with @[Extra-Virgin Olive Oil] over ^[medium heat]. Add the diced @[Yellow Onion] and cook, stirring occasionally, for ~[5–6 minutes] until softened and translucent. Add the sliced @[Garlic] and @[Paprika] and cook for ~[1 minute] more, stirring constantly, until fragrant.
- Add the sliced @[Spanish Chorizo Semi-Cured] to the pan in a single layer. Cook undisturbed for ~[2–3 minutes] until the rounds are lightly browned on the bottom, then flip and brown the other side for ~[2 minutes]. The @[Spanish Chorizo Semi-Cured] will release its bright orange fat — this is the flavor base of the dish.
- Pour in the @[Dry Spanish Red Wine] and add the @[Thyme Leaves]. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to ^[medium-low] and simmer uncovered for ~[18–20 minutes], stirring occasionally, until the wine has reduced by about half and formed a glossy, slightly thickened sauce that coats the @[Spanish Chorizo Semi-Cured].
- Remove from heat and stir in the @[Sherry Vinegar]. Taste and adjust @[Fine Sea Salt] if needed (@[Spanish Chorizo Semi-Cured] is already quite salty, so you may need very little). Transfer to a warm serving dish or cazuela, scatter with fresh @[Italian Flat-Leaf Parsley], and serve immediately with plenty of crusty bread on the side.
