Steps by steps making Chorizo al Vino Tinto

During an escapade to the vibrant streets of Spain, a country celebrated for its rich culinary heritage, I had the serendipitous pleasure of discovering “Chorizo al Vino Tinto.” In a bustling local taverna, amidst the laughter and lively conversations, this dish stood out with its bold flavors and simple yet mesmerizing presentation. Crafted from hearty chorizo sausages and bathed generously in a luscious red wine sauce, the dish offered a robust symphony of flavors where the spiciness of the chorizo harmoniously intertwined with the deep, fruity notes of the wine, creating an unforgettable dining experience.

Eager to recreate this culinary masterpiece at home, I embarked on a quest to capture the essence of that magical evening. The journey led me to experiment with various types of chorizo and red wines, aiming to balance the spicy kick of the sausage with the rich, comforting bouquet of the wine perfectly. Finally, success was mine, and the result was nothing short of spectacular.

It is now with great excitement that I share this cherished recipe with you. Whether you seek to reminisce about your adventures in Spain or simply yearn to explore the depth of Spanish cuisine from the comfort of your kitchen, this “Chorizo al Vino Tinto” promises to transport your senses straight to the heart of Spain, offering a taste of its warm, spirited culture in every bite. Let’s embark on this flavorful journey together, celebrating the joy of cooking and the art of sharing.

Chorizo al Vino Tinto Recipe

Chorizo al Vino Tinto

During a vibrant journey through Spain, I was captivated by the rich culinary tradition and stumbled upon "Chorizo al Vino Tinto," a dish that harmoniously blends the spiciness of chorizo sausages with the depth of red wine. This discovery not only offered an unforgettable taste experience but also inspired me to recreate this Spanish classic in my own kitchen. After experimenting with various chorizo and red wines, I found the perfect balance that captured the essence of my initial encounter. It is with enthusiasm that I now share this recipe, hoping to transport others to the heart of Spain and inspire them to explore the complexities of Spanish cuisine. "Chorizo al Vino Tinto" stands as a testament to the joy of cooking and sharing global flavors, inviting everyone to partake in the warmth and spirited culture of Spain through every bite.

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Prep Time 30 minutes mins

Cook Time 29 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Spanish

Servings 6 people

Calories 865 kcal

Equipment

• 1 pan

Ingredients

  

• 2 bay leaves
• pinch of salt
• 1 cup red wine
• 14 ounces uncooked chorizo sausages

Instructions

 

• Make two tiny incisions in each diced ham with a paring blade.
• In a pan or frying pot, put the red wine to a boil over moderate flame.
• Add the basil leaves and a sprinkle of salt and pepper to taste.
• When the wine has reached a boil, add the sausage meatballs and simmer for ten minutes on medium heat, covered.
• Boil for another ten minutes, uncovered, after turning the sausage after ten minutes.
• Remove the skillet from the heat and set aside for 10 minutes to allow the chorizo to settle in the wine sauce.
• Cut each sausage and serve with a piece of bread or cut farm bread and the white wine sauce.

Keyword chorizo sausages, red wine

Cooking tips about Chorizo al Vino Tinto

• Choosing the Right Chorizo: The key to a successful Chorizo al Vino Tinto begins with selecting high-quality chorizo. Look for chorizo that is firm to the touch with a deep red color, indicating good quality and flavor. Depending on personal preference, you can opt for either spicy or sweet varieties.
• Selecting the Wine: The wine used in this dish plays a pivotal role in flavor development. Choose a full-bodied red wine that you enjoy drinking; a Tempranillo or Rioja would be ideal for their fruity notes and depth, enhancing the chorizo without overpowering it.
• Cooking Method: To fully infuse the chorizo with the wine, simmer the sausages gently in the wine over low heat. This slow cooking process allows the chorizo to absorb the wine’s flavors while remaining tender and moist.
• Balancing Flavors: While the primary ingredients are straightforward, balancing the richness of the chorizo with the depth of the wine is crucial. Consider adding a bay leaf, some garlic, or a pinch of smoked paprika during the cooking process to introduce complexity and warmth to the dish.
• Thickening the Sauce: After the chorizo is cooked, you might find the wine sauce too thin for your liking. A simple solution is to remove the chorizo once done and reduce the sauce over higher heat until it thickens to a more desirable consistency. Adding a small knob of butter can add a glossy finish and a richer taste to the sauce.
• Resting Before Serving: Allow the chorizo to rest in the wine sauce for a few minutes off the heat before serving. This resting period lets the flavors meld further and ensures that every bite is infused with the essence of the dish.
• Serving Suggestions: Traditionally, Chorizo al Vino Tinto is served as a tapa, accompanied by slices of rustic bread to soak up the delectable sauce. It can also be presented as part of a larger spread of Spanish tapas for a communal dining experience.