Chorizo in red wine

Chorizo in red wine

As you know, Chorizo ​​is a cured spicy sausage. This is a delicacy that is only made in Spain, and although there are some similar products in other parts of the world have nothing to do with the unique flavor and traditional know-how of the Spanish typical sausage.

Today we're going to learn to cook a really easy but delicious tapa: Chorizo ​​in red wine.


2 table spoon olive oil

2 fresh bay leaves

300g or 1oz sausage chorizo ​​by Antonio Mata

200ml or 7fl red wine

1 garlic clove

1 onion


Heat a frying pan until medium hot, add the olive oil (many people think Spanish is better than Italian), julienned onion and garlic finely chopped. Fry until softened (3 minutes more or less). Cut the chorizo ​​crosswise into 1cm chunks. Fry it for 1 minute, just to see chorizo ​​is sweating its juice. Add the bay leaves and red wine and cook until wine has reduced to coat the chorizo. We recommend Spanish 'Pago de los Chapellanes' red wine. Serve into a terracotta casserole. You can also cook this tapa in a casserole.