1 lb (450g) Spanish chorizo sausage, sliced into 1/2 inch pieces
2 cups dry Spanish red wine (such as Rioja)
3 garlic cloves, peeled and crushed
1 bay leaf
1 teaspoon smoked paprika
Fresh parsley, chopped, for garnish
1
Sauté the Chorizo:
In a skillet over medium heat, cook the chorizo slices until they start to brown and release their oils, about 3-5 minutes.
2
Add Wine and Spices:
Pour the red wine over the chorizo. Add the garlic, bay leaf, and smoked paprika. Stir to combine.
3
Simmer:
Bring the mixture to a gentle simmer and reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, or until the wine has reduced by about half and the chorizo is tender.
4
Serve:
Discard the bay leaf. Transfer the chorizo and the reduced wine sauce to a serving dish, sprinkle with chopped parsley, and serve with slices of crusty bread to soak up the delicious sauce.
Ingredients
1 lb (450g) Spanish chorizo sausage, sliced into 1/2 inch pieces
2 cups dry Spanish red wine (such as Rioja)
3 garlic cloves, peeled and crushed
1 bay leaf
1 teaspoon smoked paprika
Fresh parsley, chopped, for garnish