Chorizo in Red Wine (Chorizo al Vino)

Spanish-style cooking chorizo simmers in dry red wine until the sauce turns glossy, then goes to the table warm with toast for dipping.

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

Wide skillet · Cutting board · Chef's knife · Shallow serving dish

Choose the right chorizo

Use Spanish-style semi-cured cooking chorizo; fresh Mexican chorizo has a different texture and will not hold the same rounds.

Bring it out hot

Serve in a shallow dish while the sauce is glossy, with crisp bread close by to catch every bit.

01. Slice the semi-cured chorizo into 1/2-inch rounds, thinly slice garlic, and chop parsley so everything is ready before the skillet heats.

02. Brush the baguette slices with 1 tbsp olive oil and toast in the skillet until golden at the edges; set them aside for serving.

03. Cook the chorizo over medium-low heat for 4 minutes, turning once, until lightly browned and its red fat begins to collect.

04. Stir garlic and black pepper into the rendered fat over low heat until fragrant, keeping the garlic pale so it stays sweet.

05. Add 3/4 cup dry red wine and the bay leaf, scrape up browned bits, and simmer gently until the wine reduces to a glossy sauce.

06. Discard the bay leaf and fold in parsley off the heat; the herb should stay bright against the red wine sauce.

07. Move the chorizo and sauce to a warm dish and serve promptly with toothpicks and toasted baguette for dipping.