Chorizo al Vino Tinto
This simple step-by-step recipe for chorizo al vino tinto is a true crowd pleaser! This delicious Spanish tapa tastes amazing when served with fresh sliced bread.
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Servings: 4 servings
Ingredients
- ▢ 2 tablespoons good quality olive oil
- ▢ 1 ½ pounds uncooked chorizo cut in ½-inch slices
- ▢ 1 cup red wine
- ▢ 1 clove garlic minced
- ▢ 2 bay leaves
- ▢ ½ cup chopped parsley for garnish
- ▢ 1 loaf sliced crusty bread for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and fry for 2 minutes on each side.
- Add the wine, garlic, and bay leaves and bring to the boil. Swirl to dissolve any sediment from the chorizo, and reduce the heat. Simmer for 15-20 minutes, or until the wine has reduced to a thick sauce.
- Garnish with fresh chopped parsley and serve the chorizo and sauce immediately in small bowls with the sliced bread.
Notes
- Keep any fat that the chorizo renders in the pan; it will add a wonderful flavor to the sauce.
- This dish is great as a tapa or light main course, especially when served with lots of sliced fresh bread.
Nutrition
Serving: 1serving |
Calories: 602.84kcal |
Carbohydrates: 2.33g |
Protein: 27.65g |
Fat: 46.55g |
Saturated Fat: 16.17g |
Polyunsaturated Fat: 0.75g |
Monounsaturated Fat: 5.13g |
Cholesterol: 106.31mg |
Sodium: 8.58mg |
Potassium: 121.09mg |
Fiber: 0.28g |
Sugar: 0.44g |
Vitamin A: 1243.64IU |
Vitamin C: 10.23mg |
Calcium: 16.99mg |
Iron: 4.1mg |