Chorizo al Vino

Name: Chorizo al Vino
Prep time: 5 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Chorizo Sausage — 250 g; Garlic — 2 cloves; Bay Leaves — 2; Red Wine — 250 ml; Fresh Parsley — To taste

These Spanish chorizos al vino tinto are a delectable tapas classic, featuring succulent sausage slices simmered in a bold, robust red wine reduction until glossy and intensely flavourful. Enhanced with the aromatic warmth of bay leaves and garlic, this deeply savoury dish offers an irresistible richness that makes it the perfect appetiser for sharing with family and friends alongside a crusty, fresh loaf of bread.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Ensure the pan is well-heated before adding the chorizo slices to guarantee a perfect sear; cooking for two minutes on each side helps develop a deep, appetising colour and flavour foundation before the wine is added.

The garlic should be prepared by making a cut through the centre of each clove; this allows the essential oils to infuse the sauce effectively without the garlic pieces disintegrating during the reduction process.

A robust red wine is recommended for this recipe, as the reduction concentrates the flavours significantly; choose a wine you would happily drink, as its character will define the final taste of the sauce.

Adding fresh parsley as a garnish is entirely optional but highly recommended; it introduces a bright, vibrant herbal note that beautifully offsets the intensity of the wine-glazed chorizo.

Patience is required during the final reduction stage; cook the wine until the sauce reaches a syrupy, thick consistency that clings to the chorizo, ensuring the most impactful flavour in every bite.

Prepare Chorizo
Slice the fresh Spanish chorizo into even rounds, approximately 1 cm in thickness, to ensure uniform cooking and texture.

Sear
Heat a frying pan over medium-high heat, add the chorizo slices, and cook for approximately 2 minutes per side until nicely browned and the fat has rendered.

Infuse
Add the garlic cloves—prepared with a cut through the centre—and the bay leaves to the pan, cooking for a further 2 minutes to release their aromatics.

Reduce
Pour the red wine over the chorizo and simmer steadily until the liquid has reduced into a thick, glossy sauce that coats the sausages perfectly.

Garnish and Serve
Remove from the heat, sprinkle with freshly chopped parsley if desired, and serve while warm, ideally with fresh bread to enjoy the sauce.