Chorizo al Vino Tinto

Name: Chorizo al Vino Tinto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb Spanish chorizo, sliced; 1 tbsp olive oil; 4 cloves garlic, sliced; 1 cup dry red wine; 1 bay leaf; 2 tbsp fresh parsley, chopped

Spanish chorizo sausage cooked in dry red wine with garlic and a bay leaf. The liquid reduces into a rich, flavorful glaze that coats the sausage.

20 minEasyServes 4340 cal/serving

SpanishAppetizerStovetopMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-FreeNightshade-Free

Ingredients

1 lb Spanish chorizo, sliced
1 tbsp olive oil
4 cloves garlic, sliced
1 cup dry red wine
1 bay leaf
2 tbsp fresh parsley, chopped

Instructions

1

Heat 1 tbsp olive oil in a skillet over medium heat.
2

Add 1 lb sliced Spanish chorizo and fry for 4 to 5 minutes until browned on both sides and meat reaches an internal temperature of 160°F.
3

Add 4 cloves sliced garlic and cook for 1 minute until fragrant.
4

Pour in 1 cup dry red wine and add 1 bay leaf.
5

Simmer over medium-low heat for 8 to 10 minutes until the liquid reduces by half into a light sauce.
6

Remove bay leaf and garnish with 2 tbsp chopped fresh parsley before serving.

Questions

How long does Chorizo al Vino Tinto keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chorizo al Vino Tinto?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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