Chorizo in Red WineBy
- 250 to 300 grams fresh chorizo I used smoked semi-sweet Spanish chorizo (see notes after the recipe)
- 1 ½ cups red wine I used dry (see notes after the recipe)
- 1 sweet yellow onion
- 1 tablespoon olive oil
- chopped parsley to garnish
- Using a small pointed knife, prick the chorizo skin in several places.
- Place the chorizo in a small sauce pan.
- Pour in the wine. Bring to the boil.
- Lower the heat and simmer uncovered for about 15 minutes, turning the chorizos occasionally, until the meat is cooked through.
- Cover the pan and allow the chorizo to steep in the wine for three for four hours.
- Peel and finely chop the onion.
- Take the chorizo out of the red wine.
- Cut into rings about half an inch thick.
- Heat the olive oil in a small frying pan.
- Saute the chopped onion until soft and translucent.
- Add the sliced chorizo to the onion. Keep the slices in a single layer.
- Pour in the wine. Cook over medium heat, uncovered, turning the chorizo slices over halfway through the cooking, until the liquid has almost dried up.
- Arrange the chorizo slices on a plate.
- Spoon the onion bits and any pan juices over them.
- Sprinkle with parsley.
What chorizo works best for this dish?Chorizo is either dried and ready to eat or not. You want the not-dried kind for this recipe—the kind you’d pick from the frozen section of the grocery.
Chorizo is Spanish for sausage; will non-Spanish sausages work too? Sure, but the sausages have to be really flavorful. Spicy ones work very well. The kind packed with paprika works even better.