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Chorizo and Wine

Chorizo and Wine


  • 1 tablespoon EVOO – Extra Virgin Olive Oil

  • 2 small onions or large shallots, halved and sliced

  • 2 large cloves garlic

  • 2 bay leaves

  • Salt and pepper

  • 1 pound Spanish chorizo (I use Gaspar’s), sliced on bias about half-inch thick

  • 1 cups red wine, such as Rioja


Heat a skillet over medium-high heat with EVOO, 1 turn of the pan. Add onions and garlic, and toss with bay leaves a couple of minutes to soften. Add chorizo and brown; add wine and reduce to 1/4 cup.

Transfer to platter and serve.