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:
- 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.
- 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.
- Add the bay leaves, paprika and red wine. Cook until the wine has thickened and coats the chorizo.
- Sprinkle the chopped parsley over the top to serve, along with some bread.