I made this delicious tapas dish for a New Year’s Eve Spanish-themed pot luck dinner we attended last week. It went down a treat! And unsurprisingly there were no leftovers. Oh my, chorizo is just too darn tasty. And this dish is super-simple to make (simple yet tasty recipes are my favourite). I prepared this in the morning and then re-fried it again the evening, which meant extra crispy goodness.
My other dish was a Patatas Alioli, a tapas dish I ate ALL the time during our holiday in Spain. I’ll share that recipe soon because that was a great success as well. In fact, I could eat this crispy chorizo in red wine along with the patatas alioli every day if I didn’t care so much about my cholesterol levels, ha!
If you need to cheer yourself up, make this recipe. If you need a simple, easy-to-transport dish for a pot luck dinner, make this recipe. If your day is calling out for rich, meaty, picky food, make this recipe. You know what? Just make this recipe already. You’ll thank me.
Oh, and did I mention it requires only two ingredients?! Sweeeeeeeet….
Crispy Chorizo in Red Wine
2 Chorizo rings (approx. 170g each), sliced into discs
125ml Red Wine (Rioja is best, let’s keep it Spanish! – my favourite cheap-ish choice is the Campo Viejo Reserva)
Fry the chorizo over a medium-high heat in a heavy-bottomed frying pan. Stir often to make sure both side of the chorizo is cooked. Fry for about 5 minutes or until all of the chorizo is starting to colour around the edges.
Tip the red wine into the saucepan and turn the heat to high. Allow the sauce to reduce by at least half and keep stirring. After 3 minutes or so it should reduce.
Remove from the heat, allow to cool and pop into a tupperware box if taking it to a party.
If eating immediately keep frying for another 2-3 minutes, stirring constantly until all of the chorizo is crispy and the sauce is a minimal oil at the bottom of the pan.
To reheat, add all the contents to another large frying pan and heat on high for 3-4 minutes.