Chorizo al vino tinto

Serves 1
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Directions

  1. 1Slice the chorizo into desired size pieces.
  2. 2Slice the chorizo into desired size pieces.
  3. 3Slice the chorizo into desired size pieces.
  4. 4Finely dice half a white onion.
  5. 5Finely dice half a white onion.
  6. 6Finely dice half a white onion.
  7. 7Place the sliced chorizo into a cold pan on medium heat.
  8. 8Place the sliced chorizo into a cold pan on medium heat.
  9. 9Place the sliced chorizo into a cold pan on medium heat.
  10. 10Fry the chorizo on both sides for 2-3 minutes until crispy.
  11. 11Fry the chorizo on both sides for 2-3 minutes until crispy.
  12. 12Fry the chorizo on both sides for 2-3 minutes until crispy.
  13. 13Remove the chorizo from the pan, leaving the rendered fat. Add a tablespoon of oil if there isn't much fat.
  14. 14Remove the chorizo from the pan, leaving the rendered fat. Add a tablespoon of oil if there isn't much fat.
  15. 15Remove the chorizo from the pan, leaving the rendered fat. Add a tablespoon of oil if there isn't much fat.
  16. 16Add the diced onion to the pan with a pinch of salt and sauté for 3-4 minutes until lightly golden.
  17. 17Add the diced onion to the pan with a pinch of salt and sauté for 3-4 minutes until lightly golden.
  18. 18Add the diced onion to the pan with a pinch of salt and sauté for 3-4 minutes until lightly golden.
  19. 19Add minced garlic to the pan and let it get friendly for a minute.
  20. 20Add minced garlic to the pan and let it get friendly for a minute.
  21. 21Add minced garlic to the pan and let it get friendly for a minute.
  22. 22Return the chorizo to the pan along with the bay leaf and red wine. Make sure to scrape any crispy bits off the bottom.
  23. 23Return the chorizo to the pan along with the bay leaf and red wine. Make sure to scrape any crispy bits off the bottom.
  24. 24Return the chorizo to the pan along with the bay leaf and red wine. Make sure to scrape any crispy bits off the bottom.
  25. 25Bring the mixture to a boil and let it simmer for about 5 minutes until it reduces down.
  26. 26Bring the mixture to a boil and let it simmer for about 5 minutes until it reduces down.
  27. 27Bring the mixture to a boil and let it simmer for about 5 minutes until it reduces down.
  28. 28Taste the sauce and add honey if it's too acidic. Let the honey get friendly until it's a nice sticky sauce.
  29. 29Taste the sauce and add honey if it's too acidic. Let the honey get friendly until it's a nice sticky sauce.
  30. 30Taste the sauce and add honey if it's too acidic. Let the honey get friendly until it's a nice sticky sauce.
  31. 31Finish with some fresh parsley and mix.
  32. 32Finish with some fresh parsley and mix.
  33. 33Finish with some fresh parsley and mix.
  34. 34Serve with good crusty bread.
  35. 35Serve with good crusty bread.
  36. 36Serve with good crusty bread.

Ingredients

  • 150 g chorizo
  • 150 g chorizo
  • 150 g chorizo
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 1 large clove garlic
  • 1 large clove garlic
  • 1 large clove garlic
  • 1 bay leaves
  • 1 bay leaves
  • 1 bay leaves
  • 150 ml red wine
  • 150 ml red wine
  • 150 ml red wine
  • 1 heaped tbsp honey
  • 1 heaped tbsp honey
  • 1 heaped tbsp honey
  • 1 good pinch freshly chopped flat leaf parsley
  • 1 good pinch freshly chopped flat leaf parsley
  • 1 good pinch freshly chopped flat leaf parsley
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • crusty bread
  • crusty bread
  • 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.