Chorizo Al Vino Recipes
SAUTéED CHORIZO WITH RED WINE
These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
- Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
- Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.
Nutrition Facts : Calories 441 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
CHORIZO AL VINO TINTO - WINE BRAISED SPANISH SAUSAGE
Although we'd never complain about eating chorizo on it's own, this Spanish dish is as simple as they come and never fails to impress. Savory chorizo is braised in and served with a sauce of bright red wine which brings the flavors of the chorizo to life. Chorizo al Vino makes for a dish that's comforting and filling, serve with something fresh and light like grilled pimientos.
Provided by Jen
Categories Easy
Yield 4
Number Of Ingredients 2
Steps:
- Puncture each chorizo several times with a fork.
- Pour enough wine in a deep pot to cover your chorizo and bring it to a light boil.
- Place chorizo in the pot to simmer for 20 minutes.
- Remove the pot from the heat and let the chorizo rest in the wine for 10 minutes more.
- Take the chorizo out and once it is cool enough, cut it into slices about ½ inch thick, reserve the wine.
- Put the chorizo in a skillet and sear both sides of each chorizo slice.
- Add enough wine to the skillet to just cover all of the chorizo.
- Simmer the chorizo in the wine until almost all of the wine has evaporated.
- Serve the chorizo with the reduced wine in a cazuela with slices of fresh bread and toothpicks for easy eating.
CHORIZO AL VINO
Categories Pork Appetizer Sauté Quick & Easy
Number Of Ingredients 3
Steps:
- Puncture the sausage with a fork in several places. Place in a skillet with half of the wine. Bring to a boil, cover and simmer for 20 minutes. Cool and refrigerate (preferably overnight). Cut chorizo in into 1/4 slices and place in a small skillet or casserole dish. Add the remaining wine and cook over high heat until the wine has almost disappeared. Serve, if possible, in the same dish with toothpicks. Can be eaten on slices of French bread soaked in the sauce.
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- Heat up the extra virgin olive oil in a pan and fry the chorizo pieces around two minutes on each side.
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- Warm the oil in a small skillet/frying pan over a medium heat and add the slices of chorizo in a single layer. Cook for around 3-4 minutes until starting to crisp then turn over.
- Cook for a couple minutes on the other side then add the wine to the pan. Tuck the bay leaf and whole, peeled garlic clove in between or under the chorizo slices.
- Once the wine comes to the boil, reduce the heat slightly and simmer for around 15-20 minutes until the wine has reduced by about half and become slightly more syrup-like. Remove from the heat and serve either in the skillet or a terracotta dish, topped with a little chopped parsley.
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- Add the red wine in a skillet or cooking pot and bring it to the boil on medium heat. Add the bay leaves and a pinch of salt. When the wine is boiling, add the chorizo sausages and cook them covered for 10 minutes on low heat. After 10 minutes turn the sausages and cook for another 10 minutes, but this time uncovered.
- Slice each sausage into 1 cm (or ½ inch) pieces and serve with the red wine sauce and baguette or sliced farm bread.
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- Chorizo al vino tinto. As if chorizo were in need of any extra flavor, this recipe adds red wine, garlic, and bay leaves to the mix. I’m not complaining—if it’s up to me, the more garlic (and wine), the better.
- Chorizo a la sidra. This is similar to chorizo al vino tinto, but instead of red wine, you’ll simmer the sausage in Spanish cider. Either Asturian or Basque cider will do the trick—just make sure your cider isn’t too sweet.
- Huevos rotos con chorizo. It’s hard not to love huevos rotos (“broken eggs”), the ultimate trifecta of eggs, potatoes, and meat. This is a super classic and easy tapas recipe, and the perfect way to combine chorizo with other staples of Spanish cuisine.
- Tabla de embutidos. When it comes to tapas, sometimes simplicity reigns supreme. Take, for example, the tabla de embutidos, one of my personal favorite ways to enjoy chorizo.
- Pintxo de chorizo y pimiento. This is another incredibly easy chorizo tapas recipe that requires minimal prep. Pintxos are the Basque version of tapas: small pieces of bread with various toppings, held together by wooden toothpicks.
- Tortilla con chorizo. If there’s one Spanish dish that you have to try, it’s tortilla española. This potato omelet is traditionally made with nothing but eggs, potatoes, and onions.
- Pão com chouriço. You can probably tell from the name that this isn’t a Spanish tapa; it’s Portuguese for “bread with chorizo.” But I couldn’t resist including it, as it’s one of my all-time favorite Portuguese street foods.
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