Chorizo al Vino Recipe

 Chorizo al vino is a classic Spanish tapa where cured chorizo is simmered in red wine until the sausage soaks up the rich, bold flavor of the wine. It's simple, rustic, and full of smoky, garlicky depth. Served warm with crusty bread, this dish is ideal for sharing. This recipe serves 4 as part of a tapas spread.

Ingredients

  • 250g (about 9 oz) Spanish chorizo (the cured, firm kind—not the fresh sausage)

  • 1 cup dry red wine

  • 1 garlic clove, lightly crushed

  • 1 bay leaf

  • Olive oil (optional, for finishing)

  • Fresh parsley (optional, for garnish)

Preparing the Chorizo

Slice the chorizo into thick rounds—about 1 cm (½ inch).

Place the slices in a small saucepan or skillet. Add the red wine, garlic, and bay leaf.

Bring to a boil, then lower the heat and simmer gently for 15–20 minutes, uncovered. The wine should reduce slightly and the chorizo will darken as it soaks up the flavor.

Finishing Touches

Remove the garlic and bay leaf. If you like, drizzle a little olive oil over the top for richness.

Serve hot or warm in a shallow dish, with toothpicks and plenty of bread for soaking up the sauce.

Serving

Chorizo al vino is bold and satisfying, best served alongside other tapas like olives, almonds, or manchego. It's rich but not heavy, and it brings big flavor with almost no effort.

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