📝 About This Recipe
Transport your senses to a sun-drenched bodega in Seville with this iconic Spanish tapa. This dish features rounds of spicy, smoky chorizo sausage simmered in a rich reduction of dry red wine, garlic, and honey until the sauce becomes a glossy, irresistible glaze. It is a masterclass in balancing salty, sweet, and acidic flavors, making it the ultimate crowd-pleasing appetizer for any gathering.
🥗 Ingredients
The Star Protein
- 500 grams Spanish Chorizo (firm, dry-cured sausage, sliced into 1/2-inch rounds)
The Braising Liquid
- 1.5 cups Dry Red Wine (Tempranillo or Rioja preferred)
- 2 pieces Bay Leaves (fresh or dried)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 tablespoon Honey (to balance the acidity)
- 1 teaspoon Red Wine Vinegar (for a bright finish)
Aromatics & Seasoning
- 1 tablespoon Extra Virgin Olive Oil (high quality Spanish oil)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 4-5 whole Black Peppercorns (lightly cracked)
- 1 sprig Fresh Rosemary (optional, for earthy depth)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 1 loaf Crusty Bread (baguette or ciabatta for dipping)
👨🍳 Instructions
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1
Slice the Spanish chorizo into uniform rounds, roughly 1/2-inch thick. If the chorizo has a very thick plastic-like casing, peel it off before slicing.
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2
Heat the extra virgin olive oil in a large, heavy-bottomed skillet or a traditional clay 'cazuela' over medium-high heat.
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3
Add the chorizo slices to the pan in a single layer. Sear them for 2-3 minutes per side until they start to release their vibrant orange oils and develop a light golden crust.
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4
Add the smashed garlic cloves and the rosemary sprig to the pan. Sauté for 1 minute until the garlic is fragrant but not browned.
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5
Sprinkle the smoked paprika over the chorizo and stir quickly for 30 seconds. Be careful not to burn the paprika, as it can turn bitter.
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6
Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits (fond).
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7
Add the bay leaves, honey, and cracked peppercorns. Stir gently to incorporate the honey into the wine.
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8
Bring the liquid to a gentle boil, then reduce the heat to medium-low to maintain a steady simmer.
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9
Simmer uncovered for 15-20 minutes. You want the wine to reduce by at least two-thirds until it transforms into a thick, syrupy glaze that coats the back of a spoon.
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10
Stir in the red wine vinegar during the last 2 minutes of cooking to brighten the flavors and cut through the richness of the pork fat.
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11
Remove the bay leaves, garlic cloves, and rosemary sprig before serving.
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12
Transfer the glazed chorizo and all that delicious sauce to a warm serving bowl. Garnish with chopped parsley and a tiny pinch of flaky sea salt.
💡 Chef's Tips
Always use 'Chorizo Curado' (cured) rather than 'Chorizo Fresco' (raw) for the best texture in this recipe. Don't use a wine you wouldn't drink; a mid-range Spanish Rioja adds the most authentic depth of flavor. If the sauce gets too thick or sticky, add a splash of water or more wine to loosen it back to a glossy consistency. Avoid over-salting early on; the chorizo is naturally salty and the sauce concentrates as it reduces. For a spicy kick, add a dried bird's eye chili or a pinch of red chili flakes along with the garlic.
🍽️ Serving Suggestions
Serve piping hot with plenty of warm, crusty baguette slices to mop up the wine reduction. Pair with a glass of the same chilled red wine used in the cooking process. Accompany with a side of Manchego cheese and Marcona almonds for a complete tapas spread. Balance the richness with a bowl of pickled piparra peppers or green Manzanilla olives. Serve alongside a simple green salad dressed with a sharp lemon vinaigrette.