Spanish · Dinner
Spanish Chorizo in Wine Sauce
Chorizo Cooked in Wine
Pan-Spanish cooking chorizo simmered in red wine with bay and garlic until the wine reduces into a deep glossy glaze coating each round, served sizzling with crusty bread for the wine sauce.
$$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
35gFat
22gCarbs
2gSugar
3gFiber
780mgSodium
48mgChol
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Instructions
1
Prep
Slice chorizo into 1cm rounds. Smash 6 garlic cloves. Chop parsley. Toast bread slices until golden and set aside.
2
Bloom
Heat olive oil in a heavy skillet over medium-low heat. Add smashed garlic and bay leaves, cook 90 seconds until pale gold and fragrant without browning further.
3
Sear
Raise heat to medium-high. Add chorizo rounds, cook 3–4 minutes turning occasionally until edges crisp and red oil renders into the pan base.
4
Simmer
Pour in red wine, scrape any fond from the pan, and simmer over medium heat 10 minutes until liquid reduces by two-thirds into a glossy glaze coating the chorizo.
5
Plate
Lift bay leaves out, scatter parsley and black pepper over chorizo, divide into two warm shallow bowls with wine glaze poured over, and serve sizzling with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooking chorizo
- 480ml (2 cups) full-bodied red wine
- 6 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 dried bay leaves
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread