Best 4 Chorizo Al Vino Chorizo In Red Wine Recipes
Chorizo al vino, or chorizo in red wine, is a classic Spanish dish that combines the rich flavors of chorizo, red wine, and spices. This hearty and flavorful dish is perfect for a cold winter night or a special occasion. The chorizo is first browned in a pan and then simmered in a mixture of red wine, garlic, paprika, and other spices. The result is a tender and juicy chorizo that is infused with the flavors of the wine and spices. Chorizo al vino is typically served with rice or potatoes, and it can also be used as a filling for empanadas or tacos. If you are looking for a delicious and easy-to-make dish that will impress your friends and family, then chorizo al vino is the perfect recipe for you.
Here are our top 4 tried and tested recipes!
SAUTéED CHORIZO WITH RED WINE
These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
- Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
- Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.
Nutrition Facts : Calories 441 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
CHORIZO AL VINO (CHORIZO IN RED WINE)
Make and share this Chorizo Al Vino (Chorizo in Red Wine) recipe from Food.com.
Provided by januarybride
Categories Pork
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat half the olive oil in a large, nonstick skillet until very hot.
- Cut the chorizo inot 1/2 inch rounds.
- Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
- Add the remaining oil and remaining chorizo and cook as stated above.
- Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
- Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.
CHORIZO IN RED WINE
A classic tapa that's challenging only to the extent that it's hard to find good chorizo; it should not be too well dried but rather fresh and soft. Plenty is being made in the States now, especially in Florida, California, and New York-the major centers of Latin cuisine. Since chorizo is so intensely flavored already, it takes few ingredients to make this dish, but it's still pretty powerful. In northwestern Spain they make this with the local sidra Asturiana, or hard cider; to try it that way, omit the garlic and parsley and substitute hard cider (English, French, or American hard cider is fine) for the red wine.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Put the chorizo in an ovenproof skillet and turn the heat to high. Cook, stirring occasionally, until it is nicely browned, about 10 minutes, adjusting the heat as necessary to avoid burning the meat.
- Stir in the wine and garlic and transfer the skillet to the oven. Cook, more or less undisturbed, until about half the liquid has evaporated and what's left is dark and thick, 10 to 15 minutes. Taste and add salt and pepper if necessary. Garnish with parsley and serve very hot, with toothpicks or pieces of bread. Or prepare the dish an hour or two ahead and reheat it.
CHORIZOS IN RED WINE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Slice sausage at an angle about three-fourths of an inch thick. Spread slices in a baking dish and bake until lightly browned, about 30 minutes.
- Turn the sausages and scatter the peppers and orange zest over them, then pour in the wine. Bake about 10 minutes longer. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 16 grams, Sodium 1402 milligrams, Sugar 1 gram
Tips:
- Choose high-quality chorizo: Opt for a Spanish chorizo that is well-seasoned and has a deep red color.
- Slice the chorizo thinly: This will help the chorizo to cook evenly and render its fat.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the chorizo from sticking.
- Don't overcrowd the pot: Cook the chorizo in batches if necessary to avoid steaming.
- Add the red wine after the chorizo has browned: This will help to deglaze the pot and create a flavorful sauce.
- Simmer the chorizo in the red wine for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the chorizo with your favorite sides: Some popular options include rice, potatoes, or bread.
Conclusion:
Chorizo al vino is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover chorizo and it is also a very budget-friendly meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that is sure to please everyone at the table.
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