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Chorizo al Vino Tinto

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

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Questions

What internal temperature should Chorizo al Vino Tinto reach?

For Chorizo al Vino Tinto, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for chorizo in Chorizo al Vino Tinto?

The entry for Chorizo al Vino Tinto calls for 1 lb Spanish chorizo, sliced. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Is Chorizo al Vino Tinto gluten-free?

Yes. As written, nothing in the ingredient list for Chorizo al Vino Tinto is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chorizo.

How many carbs are in Chorizo al Vino Tinto?

One serving (the recipe makes 4) has 3 g of carbohydrate in about 340 calories, with 14 g protein and 26 g fat, plus 720 mg sodium. The figures are estimates computed from the ingredient list.

How long does Chorizo al Vino Tinto keep?

Refrigerate what is left of Chorizo al Vino Tinto within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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