📝 About This Recipe
Transport your senses to a bustling taberna in Madrid with this classic Chorizo al Vino. This iconic Spanish tapa features spicy, smoky chorizo sausages simmered in a robust red wine reduction until they are tender and glazed in a rich, ruby-colored sauce. It is a masterclass in balancing the heat of pimentón with the acidity of Spanish wine, creating a deeply savory experience that demands a loaf of crusty bread for dipping.
🥗 Ingredients
Main Ingredients
- 500 grams Spanish Chorizo (semi-cured 'fresco' variety, sliced into 1/2-inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (Spanish Hojiblanca or Picual preferred)
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic Cloves (thinly sliced into chips)
The Braising Liquid
- 1.5 cups Dry Red Wine (Spanish Tempranillo or Rioja)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Honey (to balance the acidity)
- 4-5 pieces Whole Black Peppercorns (lightly crushed)
- 1/2 piece Cinnamon Stick (optional, for a subtle warm undertone)
For Garnish and Serving
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette (warmed and sliced)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Begin by slicing the chorizo sausages into rounds approximately 1/2-inch thick. If the skins are particularly tough or papery, you may peel them before slicing.
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2
Place a large, heavy-bottomed skillet or a traditional clay 'cazuela' over medium heat. Add the olive oil and allow it to shimmer.
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3
Add the sliced chorizo to the pan in a single layer. Sear the rounds for 2-3 minutes per side until they develop a deep golden-brown crust and begin to release their vibrant red oil.
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4
Using a slotted spoon, remove the chorizo from the pan and set aside on a plate, leaving the flavored oil in the skillet.
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5
Turn the heat down to medium-low. Add the minced shallots to the residual oil and sauté for 3-4 minutes until translucent and soft.
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6
Stir in the sliced garlic chips. Cook for just 1 minute until fragrant, being careful not to let them burn, as bitter garlic will ruin the sauce.
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7
Return the chorizo rounds and any accumulated juices back into the pan. Stir to coat the meat with the aromatics.
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8
Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release the 'fond' (the caramelized bits).
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9
Add the bay leaves, crushed peppercorns, cinnamon stick (if using), and honey. Stir gently to incorporate.
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10
Bring the liquid to a gentle simmer. Reduce the heat to low and let it cook uncovered for 12-15 minutes.
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11
Continue simmering until the wine has reduced by about two-thirds, transforming into a thick, syrupy glaze that coats the back of a spoon.
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12
Remove the bay leaves and the cinnamon stick. Taste the sauce—it should be savory, slightly spicy, and tangy.
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13
Transfer the chorizo and the wine reduction to a shallow serving bowl or keep it in the cazuela for an authentic presentation.
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14
Garnish generously with fresh chopped parsley and a sprinkle of flaky sea salt to brighten the flavors.
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15
Serve immediately while piping hot with plenty of warm bread to soak up every drop of the wine sauce.
💡 Chef's Tips
Always use 'Chorizo Fresco' or semi-cured chorizo rather than the hard, pre-sliced deli version; the softer texture is essential for braising. Don't use a wine you wouldn't drink—a decent Spanish Rioja or Garnacha provides the necessary body and fruitiness for the reduction. If the sauce becomes too thick before the chorizo is tender, add a splash of water or beef stock to loosen it up. Avoid adding extra salt early in the process, as the chorizo and the reduction of the wine will naturally concentrate the saltiness. For an extra kick, add a pinch of smoked hot pimentón (Spanish paprika) when sautéing the garlic.
🍽️ Serving Suggestions
Pair with a glass of the same chilled red wine used in the recipe or a crisp Spanish Sherry (Manzanilla). Serve alongside a bowl of salty Marcona almonds and Manzanilla olives for a complete tapas spread. Accompany with a side of Tortilla Española to balance the richness of the meat. Offer plenty of sliced baguette or sourdough—the sauce is the best part and must be mopped up! Follow with a light green salad tossed in a simple lemon vinaigrette to cleanse the palate.