Target: 6 × 4 inches · landscape

Chorizo in Red Wine (Chorizo al Vino)

28 min · 4 tapas servings

Ingredients

□ 12 oz Spanish-style semi-cured cooking chorizo, not fresh Mexican chorizo

□ 1 tbsp extra-virgin olive oil

□ 3 garlic cloves, thinly sliced

□ 3/4 cup dry red wine

□ 1 bay leaf

□ 1/8 tsp freshly ground black pepper

□ 1 tbsp finely chopped fresh flat-leaf parsley

□ 8 oz crusty baguette, cut into slices

1. Slice chorizo into 1/2-inch rounds; thinly slice garlic and chop parsley. Brush baguette with 1 tbsp olive oil and toast until golden.

2. Warm chorizo over medium-low until lightly browned and its red fat renders. Stir in garlic and pepper until fragrant.

3. Add 3/4 cup red wine and bay; simmer until the chorizo is hot and the sauce turns glossy. Remove bay and stir in parsley.

4. Serve the warm chorizo and sauce with toothpicks and toasted baguette for dipping.

Cook’s note: Keep the wine at a gentle simmer so it reduces without drying the sausage.