Chorizo in Red Wine Tapas Recipe (Chorizo al Vino Tinto)
Chorizo in red wine, which translates from "Chorizo al Vino Tinto" is a popular Spanish tapas recipe that originates from the region of La Rioja in northern Spain. The recipe simmers raw Spanish chorizo in a red Rioja (wine from La Rioja) along with a few garlic cloves and some bay leaves for extra flavor.
Equipment
- Kitchen knife and cutting board
- 30cm/12 inch skillet
- Cooking Tongs
- Clay dish (Optional, for serving)
Ingredients
- 7 oz. 200 grams fresh chorizo (see notes below)
- 1 teaspoon extra virgin olive oil
- 1 cup Spanish red wine
- 2 bay leaves
- 2 cloves of garlic
Instructions
- Cut a deep slice into each 2 cloves of garlic. Be careful not to cut all the way through.2 cloves of garlic
- Cut the 7 oz. 200 grams fresh chorizo (see notes below) into even slices around ¼ inch thick ( ½ cm).7 oz. 200 grams fresh chorizo (see notes below)
- Heat the 1 teaspoon extra virgin olive oil in a small skillet over medium heat and add the sliced chorizo and garlic cloves. Cook the chorizo for around 3 minutes on one side then turn over.1 teaspoon extra virgin olive oil
- Cook for a couple minutes on the other side then add the 2 bay leaves and the 1 cup Spanish red wine.1 cup Spanish red wine, 2 bay leaves
- Once the wine comes to a boil, reduce the heat and simmer for 15-20 minutes until the wine has reduced and has become syrup-like.
- Remove from the heat and serve straight from the skillet or transfer to a terracotta dish or serving plate.
- Serve with plenty of fresh bread and a nice glass of Rioja.
Video
Notes
- Slice a gash in the garlic clove around halfway through. See the YouTube video for more information
- Use fresh raw Spanish chorizo for best results.
- As a rule of thumb, allow 3.5 oz. (100g) per person for a tapas serving.
- Raw chorizo sausage is quite soft and can be tricky to cut when at room temperature. To make it easier, add the fresh chorizo sausage to the freezer for 30 minutes before cutting.
- Always use a dry Spanish wine for this recipe. (Rioja, Tempranillo, or Crianza all work well)