Chorizo in Red Wine

Tender chorizo slices glazed in a deep purple, syrupy reduction. The spicy fat of the sausage blends with the wine's acidity for a bold, smoky finish.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 513
• Protein: 24 g
• Carbs: 3 g
• Fat: 40 g

Ingredients

• 400 g Chorizo ( sliced )
• 250 ml Red wine
• 2 piece Garlic ( crushed )
• 1 tbsp Extra virgin olive oil
• 1 piece Bay leaf
• 1 tsp Honey optional

Instructions

1. Chorizo prep

   Remove the chorizo casing and slice into 1 cm thick rounds. Peel and crush the garlic cloves with the flat of your knife.

2. Searing the meat

   Heat olive oil in a pan. Toss in the chorizo and garlic. Sear over high heat until the fat starts to render and the edges of the slices are lightly browned.

3. Deglazing and reduction

   Deglaze with the red wine. Add the bay leaf and honey. Let it bubble over medium heat until the liquid reduces by half and becomes syrupy, coating the back of a spoon.

Chef's tips

• Do not discard the rendered fat; it carries all the smoky paprika aromas.
• Use a full-bodied red wine so the reduction has enough body and color.

Storage

Keeps for 3 days in the fridge. The fat will solidify; reheat gently in a pan to liquefy the sauce.