Chorizo al Vino Tinto (Chorizo in Red Wine)
A flavorful Spanish tapas dish featuring chorizo sausage simmered in red wine. Prepared carefully to be safe for peanut-allergic individuals.
Ingredients
- about 450 g Spanish Chorizo (cooking chorizo, not cured)
- 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
- 1Slice the about 450 g Spanish Chorizo into 1.27 cm thick rounds.
- 2Heat the 1 tbsp Olive Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C).
- 3Add the sliced chorizo and 2 cloves of minced garlic to the hot skillet. Cook for 3 to 5 minutes, stirring occasionally, until the chorizo is lightly browned and the garlic is fragrant.
- 4Carefully pour in the 1 cup of Red Wine and add the 1 leaf Bay Leaf to the skillet.
- 5Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 15 minutes, or until the sauce has thickened slightly and the chorizo is cooked through. The internal temperature of the chorizo should reach 74°C.
- 6Remove and discard the bay leaf. Serve the Chorizo al Vino Tinto warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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