Chorizo al Vino (Chorizo in Wine)

Ingredients

• about 450 g Spanish Chorizo (cooking chorizo)
• 1 cup Red Wine (Rioja or similar)
• 1 tbsp Olive Oil
• 2 cloves Garlic
• 1 leaf Bay Leaf

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Spanish Chorizo into 1.27 cm thick rounds.
2. 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tbsp Olive Oil to the skillet and let it warm for 30 seconds.
3. 3Add the sliced chorizo to the warm olive oil in the skillet. Cook for 3-4 minutes, turning the pieces once, until they are lightly browned on both sides.
4. 4Add the 2 cloves of minced garlic to the skillet with the chorizo. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
5. 5Pour the 1 cup of Red Wine into the skillet. Add the 1 leaf Bay Leaf to the liquid.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a simmer. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the wine has reduced by about half and thickened into a sauce that coats the chorizo.
7. 7Remove and discard the bay leaf. Serve the Chorizo al Vino hot, with nut-free bread for dipping into the sauce.

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