Pimientos de Padrón
Blistered Spanish Padrón peppers tossed in olive oil and flaky sea salt — simple, fast tapas perfection.
Chorizo al Vino
Chorizo al Vino is a simple but flavour-packed Spanish tapa where sliced chorizo is cooked in red wine until the sauce reduces and clings to every piece.
It is quick to prepare, perfect for sharing, and ideal with crusty bread to soak up the smoky wine reduction.
Ingredients
- 1 tsp Olive Oil if needed
- 1 Bay Leaf optional
- 300 g Chorizo cooking chorizo, sliced into thick rounds
- 180 ml Red Wine dry
- 1 tbsp Parsley chopped, optional garnish
- Bread crusty, to serve
Method
5m15m20m
- Heat a frying pan over medium heat. Add a tiny splash of olive oil only if your chorizo is very lean.
- Add sliced chorizo and cook for 2–3 minutes until it starts to release oils.
- Pour in red wine and add bay leaf if using.
- Simmer gently for 10–15 minutes until the wine reduces to a glossy, lightly thickened sauce.
- Remove bay leaf, sprinkle with parsley if desired, and serve hot with crusty bread.
Notes
Use cooking chorizo rather than cured slicing chorizo for best texture.
Simmer gently so the sauce reduces without catching.
Serve immediately while hot and glossy.
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