Chorizo al Vino with Crusty Bread

Spicy Spanish chorizo simmered in a rich, flavorful red wine sauce. Perfect served with crusty bread for soaking up all that deliciousness.

Prep Time

10 minutes

Total Time

35 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.31/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

400gSpanish Chorizo (cooking chorizo, not dried)(Look for fresh or semi-cured chorizo, not the fully cured snacking kind. Remove from casing, or slice thickly if desired.)

£4.50

2tbspOlive Oil(Extra virgin olive oil is best.)

£0.20

1mediumOnion(Finely chopped.)

£0.50

3clovesGarlic(Minced.)

£0.30

1tspSmoked Paprika(Adds a smoky depth of flavor.)

£0.15

0.5tspDried Oregano(Adds a classic Spanish flavor.)

£0.10

1cupDry Red Wine(A Spanish Rioja or Tempranillo works well.)

£1.50

1Bay Leaf(Adds aroma and depth.)

£0.10

0.5cupChicken or Vegetable Broth(To adjust sauce consistency if needed.)

£0.30

2tbspFresh Parsley(Chopped, for garnish.)

£0.40

1loafCrusty Bread(For serving.)

£1.20

Total Cost

£9.25

£2.31 per serving

Instructions

1.
If chorizo is in a casing, remove it. Crumble the chorizo, or cut into thick slices if preferred.
2.
Heat olive oil in a large skillet or saucepan over medium heat.
3.
Add the chorizo and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. The fat will render out of the chorizo.
4.
Add the chopped onion and cook until softened, about 5 minutes.
5.
Add the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.
6.
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.
7.
If the sauce becomes too thick, add a splash of chicken or vegetable broth to thin it out.
8.
Remove the bay leaf before serving. Garnish with fresh parsley.
9.
Serve hot with plenty of crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (300g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

50g

71% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a spicier dish, add a pinch of cayenne pepper or a small, chopped chili pepper along with the paprika.

Adjust the amount of red wine to your preference. You can use up to 1.5 cups for a richer sauce.

Don't overcrowd the pan when browning the chorizo. Cook it in batches if necessary to ensure even browning.

If you want to add more vegetables, sliced bell peppers would be a great addition.

Cooking Equipment

Large skillet or saucepan

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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