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.
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 is hands down the most popular thing we have served up. It's a great appetiser for a tapas main meal.
Why you will love it
- A rich an intense flavour
- Ready in under 15 minutes
- Just a few ingredients
- A delicious appetizer
- Great for entertaining
- 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.
- Parsley - A little sprinkle of fresh herbs before serving really lightens the whole dish up.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Heat the oil in the pan and then add the shallots and garlic. Cook on a gentle heat for 3-4 minutes until softened.
Two: Add the chorizo.
Three: Cook for 3-5 minutes until the chorizo starts to crisp up and go a darker red.
Four: 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.
What to serve this with
We like to put a stick of crunch french bread in the oven and then tear it in to chunks and dip it in the red wine leftover in the bowl after we have eaten the prawns.
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.
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.
• 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.
More Spanish recipes
Chorizo in Red Wine
- 1 tablespoon Olive oil
- 3 Shallots - diced
- 3 Garlic clove - crushed
- 120 g Chorizo ring - sliced
- 100 ml Red wine
- Fresh parsley - to serve (optional)
- Heat the oil in the pan and then add the shallots and garlic. Cook on a gentle heat for 3-4 minutes until softened.
- Add the chorizo.
- Cook for 3-5 minutes until the chorizo starts to crisp up and go a darker red.
- 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.
- 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.