Chorizo al vino tinto
Serves 1
Directions
- 1Slice the chorizo into desired size pieces.
- 2Finely dice half a white onion.
- 3Place the sliced chorizo into a cold pan on medium heat.
- 4Fry the chorizo on both sides for 2-3 minutes until crispy.
- 5Remove the chorizo from the pan, leaving the rendered fat. Add a tablespoon of oil if there isn't much fat.
- 6Add the diced onion to the pan with a pinch of salt and sauté for 3-4 minutes until lightly golden.
- 7Add minced garlic to the pan and let it get friendly for a minute.
- 8Return the chorizo to the pan along with the bay leaf and red wine. Make sure to scrape any crispy bits off the bottom.
- 9Bring the mixture to a boil and let it simmer for about 5 minutes until it reduces down.
- 10Taste the sauce and add honey if it's too acidic. Let the honey get friendly until it's a nice sticky sauce.
- 11Finish with some fresh parsley and mix.
- 12Serve with good crusty bread.
Ingredients
- 150 g chorizo
- 0.5 white onion
- 1 large clove garlic
- 1 bay leaves
- 150 ml red wine
- 1 heaped tbsp honey
- 1 good pinch freshly chopped flat leaf parsley
- 1 tbsp oil
- 1 pinch salt
- crusty bread
Equipment
panknifecutting boardspatula
Tips
- Definitely recommend getting some good quality chorizo if you can.
- You could cut your chorizo into smaller discs but I like a good lump of it.
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