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.
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.