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Chorizo Al Vino (Chorizo in Red Wine)

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“Tapas recipe from Ryland Peter's Tapas: Delicious little dishes from Spain.”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat half the olive oil in a large, nonstick skillet until very hot.
  2. Cut the chorizo inot 1/2 inch rounds.
  3. Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
  4. Add the remaining oil and remaining chorizo and cook as stated above.
  5. Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
  6. Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.

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