This deeply flavoured tapas dish is great to serve as a nibble with wine, or as a part of a tapas platter.
Chorizo in red wineAdd to My Cookbook
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- Difficulty Level Easy
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- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 300g chorizo, cut into rounds
- 2 bay leaves
- 200ml red wine
- Heat a frying pan with the olive oil and fry the shallot and garlic for 2 minutes, until the shallot is softened. Add the chorizo to the pan for 2 minutes, until it is starting to crisp up and the oil is released.
- Add the bay leaves and red wine and simmer until the liquid has reduced to just coat the chorizo.