Chorizo Braised in White Wine
Ingredients
- 2 links Spanish chorizo (I used Fermín Ibérico spicy chorizo sausage from Central Market)
- Dry white wine (I used sauvignon blanc)
- 2 bay leaves
- Sliced baguette
Instructions
- Slice the chorizo in half and prick a few holes in the casing. Place in a medium skillet and cover halfway with white wine.
- Drop the bay leaves in the pan. Bring the wine to a low boil and cover the pan.
- Cook the chorizo in wine for 15 to 20 minutes until it plumps—flipping occasionally. (There’s no harm in lowering the heat and cooking the chorizo longer, if needed.)
- Before serving, uncover the pan and turn up the heat, reducing the sauce until it thickens slightly. Remove the chorizo from the pan and cut it into ½- to ¾-inch thick slices.
- Serve slices on bread with a drizzle of sauce or in a shallow dish with toothpicks.
Notes
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.
