Chorizo Al Vino Tinto

• 총 시간: 6 minutes

재료

150g chorizo cut to your desired size

half a white onion finely diced

1 large clove minced garlic

1 bay leaves

150-200ml red wine (I went with a Rioja)

heaped tbsp honey

a good pinch of freshly chopped flat leaf parsley

방향

get your sliced chorizo into a cold pan on a medium heat to render the fat. Fry it off on both sides until nice and crisp (2-3mins a side)

get them out and leave the fat in the pan, I wasn’t happy with how much fat rendered because I didn’t use a whole lot so I threw in a tbsp of oil.

get your onions in witb a pinch of salt and sautee them for 3-4 mins. Whack in the garlic then and let that go friendly

chorizo goes back in, as well as your bay leaves and wine. Bring the heat up and get the liquid to a boil and simmer it off for a 5ish mins until it reduces

at this point I tasted it and it was quite acidic so I threw in some honey. Let them get friendly until it’s a nice sticky sauce

finish with some fresh parsley and serve with crusty bread