Chorizo al vino is a classic Spanish tapas dish where slices of chorizo are cooked in red wine, helping enhance the flavors.
I love shared dishes - from Cajun crab dip to pepperoni bread to cheddar cheese fondue.
But if you like to have multiple shared dishes, tapas are your go-to. Tapas are well-known in Spain and simply mean's "small portion of food."
And while there are plenty of tapas that are popular, one of the most well known is this chorizo al vino or chorizo in red wine.
And no this isn't Mexican chorizo that us Americans are most familiar with. Mexican chorizo uses fresh pork and is made with vinegar and chiles while Spanish chorizo has garlic and paprika and is smoked.
There is cured, semi-cured and fresh. Since you pan-fry the chorizo, I recommend semi-cured or fresh.
The recipe itself is very simple. You just cook the chorizo in some wine and serve with bread. This is why the wine is super important. You've got to be willing to drink it if you "eat" with it.
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Ingredient Notes
- Chorizo - you want semi-cured or fresh chorizo so you can finish cooking it in the pan.
- Olive oil - adds some flavor but is also used to cook the chorizo.
- Red wine - you want a quality dry wine that you are willing to drink. Since this is a Spanish dish, I like to use a local wine like Rioja, but Malbec or Syrah work great too.
- Garlic - fresh garlic complements the garlic flavor already in the chorizo.
- Bay leaves - very traditional Spanish ingredient which adds a subtle bitterness that keeps the dish from feeling too heavy.
- Parsley - adds some freshness and color.
- Bread - you want a good rustic bread like a French baguette.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Fry the chorizo in the large skillet with olive oil over medium-high heat for 2 minutes per side. Add the wine, garlic and bay leaves, bringing to a boil.
Reduce heat to simmer for 15 to 20 minutes. Serve with some bread.
FAQs
Mexican chorizo is usually seasoned with chile peppers and vinegar and made with fresh pork. Spanish chorizo is made with garlic and paprika and usually smoked.
There are so many types of chorizo. While you can use your favorite I recommend fresh or semi-cured. However if you only can use cured chorizo, it will work as well.
Oh and if you love chorizo, you can never go wrong with chorizo risotto.
Chorizo pairs really well with dry red wine. Rioja, Syrah and Malbec all work great.
Chorizo in red wine is typically served with some bread so you can soak up the red wine. But since it is a tapas dish, you can never go wrong with a cheese plate or marinated olives.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to all of the ingredients.
- Spoon - you want a good wooden spoon to stir everything together.
Pro Tips/Recipe Notes
- Use fresh or semi-cured Spanish chorizo if possible. Keep in mind fresh doesn't slice perfect but tastes great.
- Just flip the chorizo once when cooking as you want to get a nice char on it.
- Use a quality red wine you are willing to drink like Rioja or Malbec.
- Toast the bread to add some additional texture.
Other Appetizer Recipes
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Chorizo al Vino
Ingredients
- ½ lb uncooked chorizo
- 1 tablespoon olive oil
- 1 cup red wine
- 2 garlic cloves
- 2 bay leaves
- ¼ cup Italian parsley, chopped
- 1 loaf of rustic bread
Instructions
- Cut the chorizo in ½ inch thick slices. Heat olive oil in a large skillet over medium-high heat. Fry the chorizo for 2 minutes per side.
- Add the wine, garlic and bay leaves and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until you have a thick sauce.
- Top with some parsley and serve with bread.
Notes
- Use fresh or semi-cured Spanish chorizo if possible. Keep in mind fresh doesn't slice perfect but tastes great.
- Just flip the chorizo once when cooking as you want to get a nice char on it.
- Use a quality red wine you are willing to drink like Rioja or Malbec.
- Toast the bread to add some additional texture.
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