Take a trip to Spain without leaving your kitchen with this simple, comforting dish that boasts bold flavours. Whether served as an accompaniment to other tapas or on its own as a companion to a lovely bottle of vino, this dish is sure to impress. It’s the perfect way to cook with red wine, as it showcases the depth and character of the fermented grapes. Try it tonight!
Chorizo al Vino Tinto
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serves: 4 to 8
3 Tbsp extra-virgin olive oil, divided
2 garlic cloves, 1 thinly sliced, 1 cut in half
2-4 cured chorizo sausages
2 cups dry Spanish red wine, such as Tempranillo
1 Tbsp chopped parsley
1 demi baguette, cut into ½-inch thick slices on a slight bias
1. Heat 1 Tbsp oil in a small, non-stick skillet over medium heat. Add garlic and cook, stirring often, until softened, about 2 minutes.
2. Pierce each sausage a few times with a fork and add to pan along with wine; bring to a simmer.
3. Cover and cook for 20 minutes, flipping sausage halfway. Remove from heat and let stand covered for 5 minutes. This will infuse the sausages with flavour.
4. Remove sausages from pan and cut into ½-inch thick slices. Pour wine into a heat-proof bowl or measuring cup and set aside.
5. Return sausages to pan over medium-high and cook until browned on both sides, about 4 minutes. Reduce heat to medium and add reserved wine; cook until slightly reduced, about 5 minutes.
6. Meanwhile, position an oven rack 6-inches from top of oven and heat broiler to high. Place baguette slices on a rimmed baking sheet and brush both sides with remaining 2 Tbsp olive oil. Place in oven and broil until golden, 1-2 minutes per side, checking often.
7. Once toasted, rub with cut side of remaining garlic clove.
8. Remove sausages and wine sauce to a serving dish and sprinkle with parsley. Serve with toasted bread.