This is a really simple tapas dish bursting with the smokey paprika flavour of the chorizo and the richness of red wine. It’s a ridiculously easy dish to make and it’s an impressive addition to any tapas spread, especially when you want to add a few hot dishes to your selection.
For this dish, we recommend using cooking chorizo like the one we’ve recommended below from Ortiz; however, this Iberian Chorizo Sarta from Senorio de Montanera is a great alternative. It’s cured so it doesn’t require cooking but it crisps up nicely in the pan and releases the paprika flavoured oils in the same way as cooking chorizo does. This dish is best served in a cazuela, with some bread for dipping.
1 cup of red wine
2 tablespoons of olive oil
1 clove of garlic
2 bay leaves (optional)
Chopped parsley to serve
Heat a pan with the olive oil on medium heat and add the sliced chorizo
Fry for a couple of minutes on each side (this will require a little less time if using the cured chorizo)
Add the garlic and fry for a minute, then add the red wine and bay leaves.
Bring to a boil, and then reduce to a simmer. Leave for about 15 minutes or until the red wine sauce has reduced to a thicker consistency.
Serve in a cazuela or bowl along with some bread and sprinkle with chopped parsley.