CHORIZOS A LA POMAROLA Receta

chorizos

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages lower fat content while pork is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

Remove the casing from the chorizos and separate them.

If using fatty chorizos, pierce them and boil in water to release excess fat; not needed for good quality chorizos.

Heat a drizzle of olive oil in a wok over medium heat.

Add the chorizos to the wok and brown them slightly; they don't need to be perfect as they will cook in the sauce later.

Remove the chorizos from the wok.

In the same wok, add chopped onions, sliced green and red bell peppers, and whole garlic cloves.

Sprinkle with salt and sauté for 15 minutes until softened.

Return the chorizos to the wok to cook with the vegetables.

Add red pepper flakes, paprika, and bay leaves to taste.

Optionally, add sliced carrots if desired.

Pour in 500 ml of white wine (or red wine, noting it will darken the sauce).

Add peeled, diced tomatoes (fresh or canned) to the mixture.

Season with additional salt and add broth or water if needed to prevent drying out.

Cover and cook for approximately 30-40 minutes, checking regularly to ensure it doesn't dry out.

Prepare the chorizos in a butterfly style for serving.

Serve with the sauce over the chorizos, suggesting pairing with purée, pasta, or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary