CHORIZO IN RED WINE
Serves 4+ For Tapas Portions, Ready In 20 Minutes
Wooden board with Rioja red wine, paprika, garlic, shallots, fresh parsley & salt
A Tavoli Tapas essential! I’ve been cooking this recipe up for years and it never fails to disappoint. In fact, I’d go as far as to say it’s a little bit addictive and it couldn’t be easier to make.
I love using a Rioja red wine for this because when it reduces down into the shallots, it caramelises them into a beautifully sweet sauce that just melts into the salty, smoky heat of the chorizo.
INGREDIENTS
2x shallots, chopped
3 garlic cloves, chopped
200g chorizo ring, sliced
150ml Rioja red wine
2 bay leaves
Olive oil
METHOD
Heat a little oil in a pan and fry the shallots and garlic until soft.
Add the chorizo and bay leaves and cook for another 3 minutes or so until the chorizo begins to brown on all sides.
Add in the red wine and reduce the heat to a simmer, cooking until all of the wine has evaporated into a thick sauce coating the chorizo mix.
Serve straight away and enjoy hot.