Easy Tapas-Chorizo in Red Wine
A perfect snack
This is a great dish first shown to me by my old mate Andy, who is soon to turn his back on the rat (well, fish actually) race for a new life in rural Spain. He cooked this for his wife and myself one perfect summer’s evening and it has stuck with me ever since.
Chorizo is, in my opinion, one of the great cured meats. Loaded with paprika (some more than others) and garlic it is a fantastic flavouring ingredient as well as a dish in itself. I cook it with scallops, rabbit, pork, sea bass, chicken and especially with squid.
Fry some peeled and sliced chorizo in olive oil until nicely coloured, strain some of the excess oil off ( I use it as a dressing for fish dishes) and retun to the pan. Add a good glug of red wine, a bay leaf or two and let the wine reduce. The chorizo takes on the flavour and colour of the wine like nothing else and what you are left with is sticky, sweet, hot and savoury sausage. All you need is a glass of fino or a crisp sauvignon, nothing else should be allowed to distract you from what you are about to eat and drink.
I must try this when I return home. You have made me think fondly of New Mexico, and our favorite little Mexican market up the road….
December 28, 2007 @ 5:33 am
Hi Karen,
It’s really easy and a perfect pre-dinner snack. Do I detect a slight yearning for non-Indian food? Not sure you can find a Big Mac where you are at the moment, but saying that, it wouldn’t suprise me!
Happy travelling.
Miles
December 28, 2007 @ 8:30 am
Our last dinner in India: Italian. After two months of eating nothing but Indian food, we opted for something unusual. I love Indian food, but I’m looking forward to a break… and a return to lighter Thai and Lao food for a while.
(Burgers here tend to be chicken, veg, mutton or cheese. Cows wander the streets.)
December 28, 2007 @ 10:33 am
Karen,
Don’t blame you for that, one of my chefs is cooking a Thai lunch for the staff as we speak. Only problem is she has made it with chicken which would blow my New Year’s resolution out of the window (ref today’s post)
Miles
December 28, 2007 @ 11:09 am
tried this one out today, still finding it overly salty, will add some sweet red peppers next time.
September 21, 2009 @ 10:11 pm
Jim,
Welcome to the site and thanks for your comment. I’m glad you’ve tried it but I’m concerned you find it salty. I don’t use any salt or pepper in this at all because the chorizo is so good.
What sort of chorizo are you using? the peppers would be great in this, a good idea.
kind regards
Miles
September 21, 2009 @ 10:18 pm