Sautéed Chorizo with Red Wine is a savory and indulgent dish that combines spicy chorizo with the deep, complex flavors of red wine. This simple yet elegant recipe highlights the rich taste of chorizo, complemented by the nuanced notes of the wine, making it an excellent choice for a hearty appetizer or main course.
Serving Suggestions
Serve Sautéed Chorizo with Red Wine as a flavorful appetizer with crusty bread for dipping. It also works well as a main course, paired with rice, potatoes, or a fresh salad. For a more substantial meal, enjoy it alongside roasted vegetables or a side of sautéed greens.
Pairing Ideas
This dish pairs beautifully with a variety of sides. It complements a range of sides such as steamed rice, roasted potatoes, or a warm, crusty baguette. It also works nicely with a simple green salad or sautéed greens to balance the richness of the chorizo.
Tips and Notes
- Chorizo: Use high-quality chorizo for the best flavor. Spanish or Mexican chorizo works well, but adjust the cooking time based on the type and thickness of the chorizo.
- Red Wine: Choose a red wine that you enjoy drinking. A dry red wine, such as Cabernet Sauvignon or Merlot, adds depth and complexity to the dish.
- Cooking: Sauté the chorizo until it is browned and crispy. Deglaze the pan with red wine to incorporate the flavorful bits from the chorizo into the sauce.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Enjoy the rich and savory flavors of Sautéed Chorizo with Red Wine as a delicious addition to your meal!
Sautéed Chorizo with Red Wine
Equipment
- Skillet or frying pan
- Wooden spoon
Ingredients
- 250 g Spanish chorizo - sliced
- 1 tablespoon olive oil
- 2 cloves garlic - minced
- 1/2 cup red wine
- Fresh parsley - chopped (for garnish)
- Crusty bread - for serving
Instructions
- Heat the olive oil in a skillet or frying pan over medium heat.
- Add the sliced chorizo to the pan and sauté for 3-4 minutes, stirring occasionally, until it starts to brown and release its flavorful oils.
- Add the minced garlic to the pan and continue to sauté for another minute until fragrant.
- Pour the red wine into the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 8-10 minutes, stirring occasionally, until it has reduced and thickened slightly.
- Once the wine has reduced, remove the pan from heat and sprinkle the sautéed chorizo with chopped fresh parsley for garnish.
- Serve the sautéed chorizo hot, either as a standalone appetizer or alongside crusty bread for dipping and soaking up the flavorful juices.
Notes
Feel free to adjust the amount of garlic and red wine according to your taste preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.