Makes 4 sides or 8 tapas portions
For 1 Batch(es)
When I told my Spanish friend Carlos I was writing about tapas, he told me I needed to include chorizo braised in wine, as it can be found all over Spain and is incomparably delicious. So this recipe is for Carlos. While they share a name, Spanish and Mexican chorizos are quite different. The Spanish version is cured in a casing and flavored with paprika. For this dish, look for a softer version of chorizo instead of the harder version often found cubed in soups. Any white wine that isn’t sweet will work for this dish.