Chorizo al Vino with Crusty Bread

If chorizo is in a casing, remove it. Crumble the chorizo, or cut into thick slices if preferred.

Heat olive oil in a large skillet or saucepan over medium heat.

Add the chorizo and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. The fat will render out of the chorizo.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the red wine and add the bay leaf. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly and the chorizo is cooked through.

If the sauce becomes too thick, add a splash of chicken or vegetable broth to thin it out.

Remove the bay leaf before serving. Garnish with fresh parsley.

Serve hot with plenty of crusty bread for dipping.