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Chorizo al Vino

Chorizo al Vino: 3 Delicious Variations to Try Today

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 Tapas

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.

Notes

Pro Tip: Let the chorizo sit in the sauce for 10 minutes off the heat before serving for even richer flavors!
Keyword tapas