Chorizo in Wine Sauce Recipe Card
Here is a classic Spanish tapas dish for chorizo in red wine sauce. A quick and easy dish with simple flavors and sure to please.
Ingredients
- 1 lb chorizo (fresh, rope form or links)
- 2 Tbsp curly parsley chopped
- 1 Tbsp olive oil
- 1 shallot minced
- 1 cup red wine
- 1 bay leaf
Instructions
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In a skillet brown chorizo in olive oil on medium heat. Cover and and cook thoroughly. Turn it a few times while cooking to allow for even browning and cooking on all sides. Depending on the thickness of the chorizo this may take 10-20 minutes.
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Remove from the pan and place on a cutting board. Allow to cool for about 15-20 minutes. Pour off the excess grease from the pan while it is still warm. Leave a small amount of the grease in the pan for cooking later. (1-2 Tbsp)
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When cool slice in ¼" slices on a bias.
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Toss chorizo pieces back in the skillet on medium high, add the shallots and brown the sliced piece slightly. You want a little caramelization on the sliced sides of chorizo.
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Slowly add the wine scraping up bits with a wooden spoon. This will deglaze the pan and add some lovely flavor to the sauce.
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Add the bay leaf. Turn down heat to medium low and allow to simmer for about 10 minutes.
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If serving individual portions, arrange 3-4 pieces of chorizo on each plate. Spoon sauce over them.
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Serve with toast triangles and sprinkle with parsley.
Recipe Notes
Frequently asked questions:
Can I freeze this and serve later? Yes, you can cook the chorizo, cool and slice then freeze in vacuum bag for up to 6 months. Thaw the chorizo and then add to the pan with the shallots and wine to complete the dish.
How long can I store this dish? Cool the chorizo in the sauce and you can store in the refrigerator for up to 4 days. It is easy to reheat in the microwave or stove top and then serve.