Chorizo en Vino Tinto
Although very simple this Chorizo in Red Wine recipe makes a very tasty tapa. It takes a little planning as you have to marinate it for at least 8 hours so should really be started the day before you want to eat it.
Serves 4 – 6
This recipe is a good tapa for 6 people or a starter for 4 people.
- 280g chorizo sausage
- 300ml red wine
- 2 tablespoons of brandy (optional)
The chorizo will be marinating in the red wine for 8 hours so it is a good idea to begin this dish the day before you want to eat it.
To begin with prick the chorizo a few times and put it in a large saucepan. Pour the wine over it, bring it to the boil over a high heat then reduce the heat, put the lid on the pan and simmer gently for about 20 minutes. Transfer the chorizo and the wine to a bowl and leave it to marinate for at least 8 hours but better overnight.
When you are ready to prepare the dish the next day remove the chorizo from the wine – but don’t throw the wine away – and cut it into slices between 1/2 and 1cm thick. Put these slices into a heavy based frying pan. If you are using the brandy then pour it in a saucepan and heat gently, pour it over the chorizo and set alight. Once the flames have died down shake the pan gently and add the red wine. Make sure the flames go out. Cook over a high heat until most of the wine has evaporated. I generally don’t bother with the brandy as I think this dish has plenty of flavour without it.
Serve in a hot dish with crusty bread and some cocktail sticks to spear the chorizo.
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