Chorizo al Vino. El chorizo al vino es uno de esos platos clásicos que no suelen fallar cuando se comparte un picoteo informal, y además es sencillísimo de preparar. Lo importante, claro, es usar materia prima. This recipe for chorizo al vino comes from Lobos, a tapas bar in Borough Market.
Chorizo al Vino Tinto makes for a dish that's comforting and filling, serve with something fresh and light like grilled pimientos. Savory chorizo is braised in and served with a sauce of bright red wine which brings the flavors of the chorizo to life. Although we'd never complain about eating chorizo on it's own, this Spanish dish is as simple as they come and never fails to impress. You can have Chorizo al Vino using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chorizo al Vino
- You need 1 1/2 lb of uncooked chorizo sausage (may sub kielbasa).
- Prepare 2 tbsp of extra virgin olive oil.
- Prepare 2/3 cup of red wine.
- Prepare 4 of sprigs of thyme.
- You need 1 of torn bread for dipping.
This recipe for classic chorizo al vino recreates a tapa I had in a small town in Castilla y León. Simply fry the chorizo to bring out its barbecue flavors, and then slowly simmer it in red wine, garlic, and bay leaves to infuse it with even more taste and rich saucy deliciousness. Remove with a slotted spoon and keep hot. Add the remaining oil and remaining chorizo and cook as stated above.
Chorizo al Vino instructions
- Heat half of the olive oil in a large non stick skillet until very hot.
- Cut the chorizo into 1/2 inch rounds.
- Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot..
- Add the remaining oil and remaining chorizo and cook as stated above..
- Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce..
- Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping..
Add the wine and thyme to the pan and swirl to dissolve the sediment. La receta de los chorizos al vino blanco. Ya sabemos: poner los chorizos en vino y cocerlos un rato, no hay más misterio, repámpanos. Si acaso hay variantes entre cocer los chorizos ya cortados en porciones o enteros. En un plato tan sencillo y primigenio es de cajón que el resultado sea función directa de la calidad del chorizo.