Chorizo in red wine
You don't have to travel all the way to Andalusia to eat authentic Spanish tapas. You can easily prepare them at home. At the London pub De Beauvoir Arms, we ate a plate of succulent chorizo in red wine. Then we ordered another one, as the first portion disappeared into our mouths in no time. Looking for inspiration for your next tapas night? Then chorizo in red wine is a must.
Which chorizo do I use?
Chorizo can be found both fresh and dried. For this typical Spanish tapa, I recommend using fresh or semi-dried chorizo. The full dried sausage gets tough easily when you stew it. My preference is half-dried mini sausages. Before baking them, I do remove the skin.
Ingredients
- 250 g fresh or semi-dried chorizo
- 1 tablespoon olive oil
- 2 cloves garlic
- 150 ml fruity red wine
- 2 cm cinnamon stick
- ½ piece star anise
- 1 teaspoon coriander seeds
- 1 teaspoon agave syrup or honey*
- 1 tablespoon chopped parsley
* You can use honey instead of agave syrup. Do not boil the honey, as it will lose its good properties.
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Making the tapa
Start by cutting the chorizo into bite-sized pieces and remove the skin. Then finely chop the garlic.
Heat the olive oil and fry the chorizo pieces until they have a nice crust. Now add the wine, garlic and spices to the pan. Bring to a boil and then lower the temperature. This way, the wine will boil down to a syrupy sauce. Finally, add the agave syrup and mix well.
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Presentation
Remove the chorizo pieces and present them nicely in a serving bowl. Pour the wine sauce over them through a sieve. Sprinkle some more parsley on top for a finishing touch and you’re done! You can serve some thick slices of crunchy country bread with it to mop up the sauce.