Chorizo Stewed in Red Wine
This easy tapa uses simple, good ingredients, cooked in a way that shows off their best qualities. Tempranillo, Tinto, and other red wines from Spain often have a fruity spiciness that complements a spicy sausage, but you can use whatever dry red wine you have on hand.
- 8 ounces chorizo links, pre-cooked
- 2 cups Spanish red wine
- 4 cloves garlic, peeled
Slice the chorizo into inch-thick slices, on the diagonal, if desired. Put the chorizo in a one-quart saucepan and add the wine and garlic. Over high heat, bring the wine to a boil, then lower the heat and simmer for about 15 minutes. Check and stir to make sure it doesn't boil dry. When the chorizo is tinted and the wine is reduced to a syrupy liquid, transfer the chorizo to serving dishes and pour the syrupy wine over them. Serve with sliced bread and toothpicks for fishing out the chorizo.
Serve with a sliced baguette
495 calories, 29 g. fat, 67 mg. cholesterol, 942 mg. sodium, 10 g. carbohydrate, 0 g. fiber, 19 g. protein