Spain’s culinary heritage is packed with simple yet flavor-packed dishes; chorizo al vino is a prime example. This traditional tapa, chorizo slow-cooked in red wine, is a must-have for any Spanish feast. It’s easy to make, incredibly rich in flavor, and perfect for sharing over a glass of wine.
I’ve made this dish countless times, and I’ve learned that quality ingredients make all the difference. A good chorizo (preferably Iberian) and a decent red wine (one you’d drink) elevate this dish from good to unforgettable. Let’s dive into how to prepare this Spanish classic at home!
Table of Contents
Key Ingredients for the Perfect Chorizo al Vino
To make an authentic chorizo al vino, you’ll need just a handful of ingredients, but each one plays a crucial role:
Chorizo: Choose a fresh, high-quality Spanish chorizo. Avoid pre-cooked varieties, as they won’t absorb the wine’s deep flavors.
Red Wine: A medium-bodied Spanish red wine like Rioja or Tempranillo works best. It should be drinkable, but not necessarily expensive.
Garlic: Optional, but a few cloves can add depth to the sauce.
Bay Leaf: Enhances the wine’s aroma with a subtle herbal note.
Olive Oil: To lightly sear the chorizo before simmering.
Paprika (Optional): Some like to add extra pimentón for a smokier taste.
Step-by-Step: How to Make Chorizo al Vino (Quick & Easy Recipe)
This recipe comes together in under 30 minutes and requires minimal effort:
Slice the Chorizo: Cut the chorizo into thick slices (about 1-inch).
Sear the Chorizo: Heat a pan over medium heat, add a drizzle of olive oil, and sear the chorizo slices until slightly crispy on both sides.
Add Garlic and Wine: Toss in minced garlic (if using), pour in the red wine, and add a bay leaf.
Simmer: Let it simmer gently for 15–20 minutes, allowing the wine to reduce into a rich, flavorful sauce.
Serve: Enjoy warm with crusty bread to soak up the delicious sauce.
Pro Tip: Let the chorizo rest in the sauce for 10 minutes before serving. This enhances the flavor even more!
Expert Tips for Choosing the Best Chorizo and Wine
Chorizo: Always go for fresh Spanish chorizo rather than dried. If you can find Iberian chorizo, it will make a difference in texture and flavor.
Wine: While you don’t need an expensive bottle, use high-quality cooking wine. A drinkable Rioja, Tempranillo, or Garnacha will give the sauce a deep, balanced taste.
Creative Variations to Customize Your Chorizo al Vino
Want to put a twist on the classic recipe? Try these creative variations:
Chorizo al Cava: Swap red wine for Spanish Cava for a lighter, slightly sweet touch.
Spicy Version: Add a pinch of red pepper flakes for extra heat.
Honey-Glazed Chorizo: Stir in a teaspoon of honey for a subtle sweetness that balances the wine’s acidity.
Perfect Pairings: What to Serve with Chorizo al Vino
This dish shines on its own, but pairing it with the right sides elevates the experience:
Crusty Bread: Essential for soaking up the sauce.
Spanish Cheeses: Manchego or Idiazabal complement the rich flavors.
Spanish Red Wine: A glass of the same wine in the dish enhances the pairing.
5 Authentic Spanish Recipes to Try Next
If you love chorizo al vino, here are five more must-try Spanish tapas:
Patatas Bravas – Crispy potatoes with a spicy tomato sauce.
Gambas al Ajillo – Garlic shrimp cooked in olive oil.
Tortilla Española – A classic Spanish omelet with potatoes and onions.
Pimientos de Padrón – Fried green peppers with sea salt.
Albondigas en Salsa – Spanish meatballs in a rich tomato sauce.
FAQs: Everything You Need to Know About Chorizo al Vino
Q: Can I make this dish in advance?
A: Absolutely! The flavors develop even more if you let it sit for a few hours. Just reheat it before serving.
Q: Can I use white wine instead of red?
A: Yes, it will create a lighter, less intense sauce.
Q: How long does it keep?
A: Store leftovers in an airtight container in the fridge for up to 3 days.
Conclusion: A Timeless Spanish Classic That Never Fails
Whether hosting a tapas night or looking for a simple yet impressive dish, chorizo al vino is always a winner. With minimal ingredients and easy preparation, it’s the kind of recipe you’ll return to again and again.
Now it’s your turn! Try this recipe by grabbing a quality chorizo and a bottle of Spanish red wine. ¡Buen provecho!
Chorizo al Vino: 3 Delicious Variations to Try Today
Ingredients
- 250 g (8 oz) Fresh Spanish chorizo, sliced into 1-inch rounds
- 250 ml (1 cup) Spanish red wine (Rioja, Tempranillo, or Garnacha)
- 1 tbsp Extra virgin olive oil
- 2 Garlic cloves, minced (optional)
- 1 Bay leaf
- ½ tsp Smoked paprika (optional)
Instructions
- Prepare the chorizo:Slice the chorizo into thick rounds (about 1 inch thick).If using small whole chorizos, prick them with a fork to allow flavors to seep in.
- Sear the chorizo:Heat a medium-sized skillet over medium heat.Add 1 tablespoon of olive oil and the chorizo slices.Cook for 2–3 minutes per side until they develop a golden-brown crust.
- Add garlic and spices:If using, add 2 minced garlic cloves and stirs for 30 seconds.Sprinkle in ½ teaspoon of smoked paprika for a smoky depth (optional).
- Deglaze with red wine & add bay leaf:Pour in 250ml (1 cup) of red wine, scraping the bottom of the pan to release any browned bits.Add 1 bay leaf for extra aroma.
- Simmer & reduce:Lower the heat to medium-low and let it simmer uncovered for 15 minutes.Stir occasionally to ensure the chorizo absorbs the wine’s flavor.The sauce should thicken slightly as the alcohol evaporates.
- Rest & serve:Remove from heat and let the dish rest for 5 minutes before serving.Serve warm with crusty bread to soak up the delicious sauce.
