Red Wine Chorizo Tapas

This crowd-pleasing chorizo snack makes a great starter, with a few chunks of bread to soak up a little bit of the shallot-red wine sauce. I found the recipe on this site, where they say it’s a great use for leftover red wine – but don’t worry if you don’t have leftover wine. It’s okay to start a whole new bottle, so you’ll have some wine to drink along with your beautiful tapas. Good idea, right?

I mopped up some of the chorizo fat after it had cooked, but the original recipe left it in – do as you wish, but I try to get rid of extra fat when I can.

What you need:

• 1 tablespoon olive oil
• 1 shallot, finely sliced
• 1 garlic clove, finely chopped
• 200 grams cured chorizo, cut into slices about about 5mm thick
• 1 tsp smoked paprika
• 2  bay leaves
• 200ml red wine (I used Casillero del Diablo Carmenere)
• flat leaf parsley, finely chopped, for a garnish

What you do:

1. Heat a frying pan over medium heat – I tend to use cast-iron, and then just use that as the serving dish. Heat the olive oil and fry the shallot for 2 to 3 minutes. Add the garlic and cook for another 2 minutes.
2. Add the sliced chorizo to the pan and fry for about 3 minutes until they start to get browned and crisp. Use a paper towel to mop up a bit of the fat.
3. Add the bay leaves, paprika and red wine. Cook until the wine has thickened and coats the chorizo.
4. Sprinkle the chopped parsley over the top to serve, along with some bread.

Enjoy!