Tuesday, 25 May 2010

Chorizo al vino

Sorry for my absence folks. Been a busy gal. But I'm back, with some good stuff.

Another 'I will learn to cook this in Spain' dish out of the way. Chorizo al vino is one of the easiest things in the world to prepare, it just takes time. And, because it lasts for quite a while, it's totally worth making a lot at a time, using one or two chorizos in each batch. Perrrfect for tapas.

Chorizo al vino

2 chorizos, as picante as you want them
1 bottle bog standard red wine (the wine's going to be bubbling away for ages, there's not much point splashing out on a nice one)

1. Using a fork, prick holes all over the two chorizos. This will allow them to absorb the wine more easily. Place them in a saucepan that has just enough room for both of them. Pour the entire bottle of wine over the chorizos. The wine should just cover both of them. Bring to a boil and let simmer gently for 20 minutes.

2. Remove the pan from the heat. Place a lid on the saucepan and set it aside overnight to allow the flavours to really blend together.

3. When you're ready to eat your chorizo, remove them from the pan, being sure to conserve the wine. Cut the chorizo into thick slices. Place into a pan with half of the wine mix that you marinated the chorizo in. Fry, turning frequently, until the slices are nice and crispy and the wine, mixed with the juices from the chorizo, have reduced to 2-3 tbsp. Serve immediately.

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