📝 About This Recipe
Transport your senses to a sun-drenched terrace in Madrid with this classic Spanish tapa featuring spicy chorizo braised in a rich red wine reduction. This dish perfectly balances the smoky, paprika-infused fats of the sausage with the bright acidity and deep fruit notes of a Spanish Tempranillo. It is a rustic, soul-warming bite that is as simple to prepare as it is sophisticated to serve.
🥗 Ingredients
Main Ingredients
- 500 grams Spanish Chorizo (semi-cured or 'cooking' chorizo, sliced into 1/2-inch rounds)
- 1 tablespoon Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1.5 cups Red Wine (dry Spanish red like Rioja or Ribera del Duero)
Aromatics & Seasoning
- 3 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 4-5 whole Black Peppercorns (slightly cracked)
- 1 small piece Cinnamon Stick (optional, for subtle depth)
For Garnish & Serving
- 1 handful Fresh Flat-Leaf Parsley (finely chopped)
- 1 loaf Crusty Baguette (sliced for dipping)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the chorizo by removing any plastic casing if present. Slice the links into uniform rounds about 1/2-inch (1.5cm) thick to ensure even cooking.
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2
Place a large, heavy-bottomed skillet or a traditional clay 'cazuela' over medium heat and add the olive oil.
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3
Once the oil is shimmering, add the chorizo slices in a single layer. Sear them for 2-3 minutes per side until they develop a deep golden-brown crust and release their vibrant orange oils.
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4
Add the smashed garlic cloves to the pan, tossing them in the chorizo fat for about 1 minute until they become fragrant and lightly blonde.
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5
Stir in the smoked paprika and cracked peppercorns, coating the chorizo evenly. Toast the spices for only 30 seconds to avoid burning the paprika.
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6
Carefully pour in the red wine. It will hiss and steam beautifully as it hits the hot pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet.
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7
Add the bay leaves, the small piece of cinnamon stick, and the honey. Stir gently to incorporate.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Let it simmer uncovered for 15-20 minutes.
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9
Monitor the sauce as it simmers; you are looking for the wine to reduce by at least two-thirds, transforming into a thick, glossy syrup that coats the back of a spoon.
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10
Taste the sauce. If it's too acidic, add a tiny drop more honey. If it's too rich, a tiny splash of water can loosen it up.
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11
Remove the garlic cloves, bay leaves, and cinnamon stick before serving.
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12
Transfer the chorizo and the reduced wine sauce to a warm serving bowl. Sprinkle with freshly chopped parsley and a pinch of flaky sea salt.
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13
Serve immediately while sizzling hot with plenty of crusty bread on the side for mopping up the sauce.
💡 Chef's Tips
Always use a 'cooking' chorizo (chorizo fresco) rather than the hard, pre-sliced deli version; the softer texture absorbs the wine much better. Don't use a wine you wouldn't drink; the flavor concentrates as it reduces, so a decent Rioja makes a world of difference. If the sauce gets too thick before the chorizo is tender, add a splash of water or beef stock to keep it fluid. Avoid over-salting the dish early on; the chorizo is naturally salty and the saltiness will intensify as the wine reduces. For an extra layer of flavor, try replacing the honey with a teaspoon of balsamic glaze or fig jam.
🍽️ Serving Suggestions
Pair with a glass of the same chilled Spanish red wine used in the cooking process. Serve alongside a bowl of salty Marcona almonds and Manzanilla olives for a complete tapas spread. Accompany with a simple side of 'Patatas Bravas' or a crisp green salad to cut through the richness. Offer plenty of sliced baguette or sourdough to ensure not a single drop of the wine reduction goes to waste. Great as a shared appetizer followed by a seafood paella.