Chorizos Cooked in Red Wine | Traditional Spanish Food

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

chorizo

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

Open the bag of smoked chorizos and take out 4.

Slice the chorizos into roughly 1 centimeter bite-sized pieces.

Heat a frying pan on high and add about 1 tablespoon of olive oil.

Wait for the oil to heat up until it moves about easily, then turn the heat down to 7.

Add the chorizos to the pan, placing them so the juices can come out and seal them up.

Cook the chorizos for about 2 minutes until the edges are sealed and juices have come out.

Turn the chorizos over and add a bay leaf, cooking for another 2 minutes.

Sprinkle in some salt and sweet paprika, and add a tiny bit of water to the pan.

Let it boil for about a minute.

Add 200 ml of red wine to the pan and stir.

Turn the heat up to bring it to a boil, then reduce the heat back to 7 and cover with a little gap.

Check back on it after about 10 minutes.

After 10 minutes, remove the chorizos and bay leaf, leaving only the juice in the pan.

Add 1 teaspoon of flour to the juice and stir to thicken it up.

Return the chorizos to the pan, cover fully, and leave on heat 5 for about 5 minutes.

After 5 minutes, turn off the heat and serve the dish.

Cooking Techniques

Equipment Needed

Spice Level: