Delicious chunks of chorizo cooked in a red wine glaze, this is a super easy appetiser that is great for entertaining. Chorizo in red wine is a real flavour packed dish that is perfect as part of any tapas spread. Simple Spanish flavours cooked together in less that 15 minutes.
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If your friends are anything like ours, then they are total foodies too. When we invite people over for drinks, then they pretty much expect (or at least hope) that we serve up something delicious with a nice glass of wine.
Sometimes it's olives, sometimes bread and dip, but this chorizo taps is hands down the most popular thing we have served up. It's a great appetiser for a tapas main meal.
Looking for other chorizo recipes? Why not try our Chorizo Mac and Cheese or Prawn and Chorizo Pasta.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Olive oil - Try to use the best quality olive oil you can afford.
- Shallots - These can be swapped for a finely diced brown onion if you prefer.
- Garlic - Fresh is always best, but you could use ready chopped garlic from a jar if you prefer.
- Chorizo - Try to use the best quality that you can, as you really will be able to taste the difference.
- Red wine - As this is a Spanish dish, it is best to use a Spanish wine, such as Rioja for this red wine chorizo.
- Parsley - A little sprinkle of fresh herbs before serving really lightens the whole dish up.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Chorizo in Red Wine - Step by Step
- Step 1: Heat the oil in the pan and then add the shallots and garlic. Cook on a gentle heat for 3-4 minutes until softened.
- Step 2: Add the chorizo.
- Step 3: Cook for 3-5 minutes until the chorizo starts to crisp up and go a darker red.
- Step 4: Add the red wine and cook on a low heat for around 3-5 minutes, until nearly all of the wine has reduced. You still want it to be a little saucy though.
Serving Suggestions
Chorizo in wine is a must at a tapas themed meal, so we always serve them with our Patatas Bravas, Tortilla, Gambas Pil Pil or Chicken Skewers. Check out our 10 Easy Tapas Recipe or our Tapas Platter.
We like to put a stick of crusty french bread in the oven and then tear it into chunks and dip it into the red wine leftover in the bowl after we have eaten the chorizo.
As well as a must-have at any tapas spread, we mix this through a spaghetti dish or on top of a green salad for a quick and easy lunch.
Dannii's Top Tips
- If you want to add a little sweetness to this, you could add a drizzle of honey at the same time as the red wine.
- If you don't want to use alcohol, you could swap it for stock, however you wouldn't get the same rich flavour.
- You can use any red wine with this, but a Rioja works really well.
- We love serving it up with a big chunk of crusty bread.
Frequently Asked Questions
You want to use the harder chorizo that comes in a ring, rather than the think soft slices that you would get on a meat and cheese board. Those slices are too thin and wouldn't really work in this recipe.
This recipe will use half a ring, so you can use the rest of it to make our Prawn and Chorizo Pasta.
As this is a Spanish dish, it has to be a Spanish red. We have used a Rioja, which is a pretty common red wine in Spain, and it is a light to medium bodied red wine. It has a bit of a fruity flavour to it, which goes really well with the richness of the smokiness of the chorizo.
Cool the chorizo in the sauce completely and then you can store in the refrigerator for up to 4 days. We wouldn't recommend freezing this dish. You can keep chorizo in red wine in the freezer in an airtight container for up to six months. Defrost the chorizo fully and then cook as per the instructions here.
More Spanish recipes
If you've tried this chorizo recipe, let us know how you got on in the comments below.
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Recipe
Chorizo in Red Wine
Ingredients
- 1 tablespoon of Olive oil
- 3 Shallots - diced
- 3 Garlic clove - crushed
- 120 g (4.25 oz) of Chorizo ring - sliced
- 100 ml (0.5 cups) of Red wine
- Fresh parsley - to serve (optional)
Instructions
- Heat 1 tbsp of Olive oil in the pan and then add 3 Shallots and 3 Garlic clove. Cook on a gentle heat for 3-4 minutes until softened.
- Add 120 g of Chorizo ring.
- Cook for 3-5 minutes until the chorizo starts to crisp up and go a darker red.
- Add 100 ml of Red wine and cook on a low heat for around 3-5 minutes, until nearly all of the wine has reduced. You still want it to be a little saucy though.
- Serve with Fresh parsley.
Recipe Tips
- If you want to add a little sweetness to this, you could add a drizzle of honey at the same time as the red wine.
- If you don't want to use alcohol, you could swap it for stock, however you wouldn't get the same rich flavour.
- You can use any red wine with this, but a Rioja works really well.
- We love serving it up with a big chunk of crusty bread.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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