Chorizo en Glaseado Vino Tinto (Imprimir)
Chorizo español ahumado en una rica reducción de vino tinto, creando una tapa irresistible con una salsa deliciosa y brillante.
# Ingredientes:
→ Main Ingredients
01 -
250 g cured Spanish chorizo, sliced into thick coins
02 -
1 tbsp olive oil
03 -
2 garlic cloves, thinly sliced
04 -
200 ml dry red wine, such as Rioja or Tempranillo
05 -
1 tbsp sherry vinegar or red wine vinegar
06 -
1 bay leaf
07 -
1/2 tsp smoked paprika (optional)
08 -
Freshly ground black pepper to taste
→ Garnish (Optional)
09 -
Fresh parsley, chopped
10 -
Crusty bread for serving
# Instrucciones:
01 -
In a large skillet or frying pan, heat the olive oil over medium heat. Add the chorizo slices and brown on both sides, approximately 5–6 minutes in total. Remove and set aside.
02 -
In the same pan, reduce the heat and add the sliced garlic. Sauté briefly, then pour in the red wine, vinegar, bay leaf, and smoked paprika. Stir to deglaze the pan.
03 -
Return the chorizo to the pan. Simmer uncovered for 10–12 minutes, or until the sauce reduces to a thick, glossy glaze. Season with freshly ground black pepper.
04 -
Remove the bay leaf. Garnish with fresh parsley and serve warm with toothpicks and crusty bread.
# Notas:
01 -
For spicier flavor, use picante chorizo and add a pinch of chili flakes.
02 -
This dish can be prepared ahead of time and gently reheated before serving.
03 -
Pairs well with other Spanish red wines like Garnacha.