Spicy Chorizo Sausage Tapas Braised In Red Wine and Honey

Derek Farwagi

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Prep Time 5

Cook Time 20

Course Snack

Cuisine Spanish

Servings

Calories

Two 8”-10” frying pans. If you do not have two frying pans, use a small saucepan to cook the chorizo.

3-4 Spanish (not Mexican) Chorizo sausages. Use fresh (chorizo fresco) or semi-cured (semi curado). These are softer and need to be cooked before eating. Fully cured chorizo tends to become too firm and not absorb the flavor as well.
1 tsp olive oil
½ cup red wine
1 tbsp honey
1 bay leaf
1 clove garlic peeled but left whole
1 tbsp fresh parsley leaves for garnish
red chili flakes to taste

Cut the chorizo into even bite size slices.
Warm the oil in a small skillet/frying pan over a medium heat and add the slices of chorizo in a single layer. Cook for around 2 min a side. Add chili flakes and cook for a further minute to spice the oil.
Tuck the bay leaf and whole, peeled garlic clove in between or under the chorizo slices.
Add 1/2 cup red wine and a tbsp of honey. Once the liquid comes to the boil, reduce the heat to low and simmer for around 10-15 minutes until the wine and honey mixture has reduced by about half and becomes slightly more syrup-like. If it is reducing too quickly take the pan off the heat. If need be, you can always thicken it further at the last minute.
Once the liquid is syrupy, serve at room temperature in a shallow dish or plate and garnish with parsley.

Keyword Chorizo Tapas