Chorizo al vino

Chorizo is now one of the most popular and Spanish products used in the UK, popping up on restaurant menu’s around the country and found in many weekly shopping baskets. The often mispronounced product (it’s chor-eetho people!) comes in 2 main forms, a cured version that can be found on most supermarket shelves and a semi-cured sausage that needs cooking. The key flavouring in all chorizos is Pimenton (paprika) but varies according to which type of paprika is used, dulce (sweet) or picante (spicy).

It has become very easy to recreate Chorizo al vino (Chorizo in wine) dish in true Spanish form as many supermarkets now sell the cooking chorizo. I used these from Sainsbury’s and found them to be full of flavour and perfect for this simple tapas dish.

I feel a bit of a fraud posting this recipe as it only has 2 ingredients, but that’s the beauty of tapas – so simple and yet so tasty.

Chorizo al vino

150g cooking chorizo
125 ml red wine – use one that you would happily drink

Puncture the chorizo with a fork and place in a saucepan and cover with half of the wine. Bring to the boil, cover and simmer for 20 minutes. Cool and keep at room temperature for as long as possible, preferably overnight. When ready to serve cut the chorizo into bitesize chunks (for these ones I just halved them)and put into frying pan. Add the remaining wine and cook over high heat until the wine has almost disappeared. Serve with toothpicks or on top of some crusty bread slices.

Hasta manana

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About Louise Sims

Independent Stampin' Up! Demonstrator at Stampin' Delight, Food and parent blogger at Comida y Vida
This entry was posted in Comida / Food, Recipe - Spanish and tagged , , . Bookmark the permalink.

3 Responses to Chorizo al vino

  1. joskitchen says:

    >I have got to try this when I am not pregnant! 🙂

  2. roastpotato says:

    >I love knocking this one up when I've got a tapas dinner. So easy to leave in the oven while you get on with everything else. YUM!

  3. Kath says:

    >Ooh yes please, I do love this. We had it a lot last summer, it's time for a revisit.

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