Red wine poached chorizo
05 August 2017
Great as a larger meal or turn it into bite sized tapas. Whether you’re after a hearty dish or a more intimate night you won’t be let down by this recipe!
Combine 130gm Spanish chorizo, 3 cups dry red wine, 5 peeled garlic cloves, 2 bay leaves and ⅛ tsp cayenne pepper in a large skillet and bring to a boil. Cover and simmer over a low heat, turning once, for about 15 mins.
Uncover and let stand for 5 mins. Transfer the chorizo to a work surface and slice on the diagonal ¼ inch thick then return to the skillet and simmer for 5 minutes. Serve the chorizo in the poaching liquid with crusty bread.