About this recipe

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.

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.