Chorizo al vino tinto (or chorizo in red wine) is a dish that is popular in Spain and Portugal. It is made by braising chorizo in red wine until it is cooked through. The resulting sauce is thick and rich, and it flavors the pork sausage perfectly.
The dish is often served with rice and a side of sautéed onions or garlic. Because the sauce is so thick and hearty, it’s perfect for those chilly winter nights.
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What Are The Different Types of Spanish Chorizo?
Chorizo is made in a variety of different ways, depending on the region.
Chorizo can be cured with paprika or other spices to give it its distinctive red colour and spicy flavour.
Here are some popular Chorizo types you can find in Spain:
Spanish soft chorizo
Spanish soft chorizo can be purchased either loose (in which case it is referred to as picadillo) or in a casing (chorizo fresco). The pork flesh, pork fat, paprika, crushed red pepper, and garlic that are generally used to make this fresh, uncooked sausage are ingredients that need to be cooked before they can be consumed.
Spanish chorizo semicurado
The Spanish chorizo semicurado is considered to be semi-cured. This means that it is a fresh sausage that has been fermented and maybe smoked, but it has not been dried. The fermentation process gives semi-cured chorizo more acidity and increases the period of time that it can be stored, although this variety of sausage must still be cooked before it can be consumed.
Spanish chorizo curado
The Spanish chorizo curado has been cured, which means that it has been fermented and dried until it becomes firm and shelf-stable. This variety of chorizo is often consumed raw, sliced very thinly, as a component of a simple tapa.
Chorizo riojano is made in the region of Rioja in Spain and is seasoned with garlic as well as both pimentón picante (hot) and pimentón dulce (sweet/mild) peppers. You have the option of purchasing it cured or semi-cured.
Spanish chorizo castellano
The Spanish chorizo known as chorizo castellano has all of the same spices as chorizo riojano, in addition to oregano.
Spanish chorizo navarra
Garlic and pimentón dulce are the seasonings used in chorizo navarra, which comes from Spain.
Spanish chorizo andaluz
The Andalusian variety of Spanish chorizo is seasoned with black pepper, pimentón, cloves, garlic, and dry white wine.
What is Chorizo Al Vino Tinto?
Chorizo is a spicy sausage, so it’s perfect for cooking in wine. The combination of the two adds an extra dimension to the flavor profile, and makes this recipe even more delicious.
You can also use beer or cider instead of wine , they both work really well with chorizo!
This is a traditional Spanish dish that you’ll find in many tapas bars and restaurants.
It’s made with chorizo (obviously), which is cooked in red wine along with onions and tomatoes to create a sauce that tastes similar to stewed beef or tomato sauce.
You can also add potatoes if you like for extra carbs!
Chorizo in red wine ingredients
- 1 table spoon of olive oil
- 1 small onion, cut very finely
- 2 garlic cloves, extra-large, cut very coarsely
- 500 grams of cooked chorizo, sliced chunkily if the pieces are large and left whole if they are little.
- 100 milliliters of the dark wine
- 1 tablespoon of pure honey
- handful of chopped fresh parsley
- bread with a crust, to be served
How to Make Chorizo Al Vino Tinto
- Slice the chorizo to an equal thickness of around 14 inch (3 mm) or a little bit more.
- Place the chorizo slices in a single layer in a small wok or frying pan and heat the oil over medium heat until it is hot but not smoking. Turn the food over after it has been cooking for about three to four minutes, until it begins to get crispy.
- After cooking for a few minutes on the opposite side, add the wine to the pan and continue to cook. Place the bay leaf and the garlic clove, which has been peeled but left whole, in the spaces between or underneath the chorizo pieces.
- After the wine has reached a boiling point, turn the heat down to a low simmer and continue cooking for approximately 15 to 20 minutes, or until the wine has been reduced by about half and has taken on a consistency similar to syrup. After removing from the heat, serve the mixture either in the skillet or on a terracotta dish, with a sprinkle of the chopped parsley on top.
How To Serve Chorizo Al Vino Tinto
Tapas allow you to combine different foods in any way that strikes your fancy, which is one of the many reasons why they are so popular.
Bread, even if it’s simply plain, goes particularly well with this dish since it can sop up the flavorful reduced wine sauce. In Spain, almost every meal will include bread or potatoes in some way or another.
If you’re not currently eating plain bread, tomato bread, also known as pan con tomate, is an excellent alternative, and patatas bravas are consistently ranked among the most popular dishes.