Sautéed Chorizo with Red Wine
You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking. You can find domestic cured chorizos in Hispanic markets and gourmet markets.
3 Tbs. extra-virgin olive oil
1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
1/3 cup dry red wine
Good country bread, cut into large cubes
Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chorizo slices and cook until they begin to turn a deep brown on one side, 3 to 5 min. Stir and continue to cook, stirring occasionally, until the chorizo is deeply browned all over, about 5 min. more. Carefully add the wine (be ready in case it flames) and let it simmer, scraping the pan to deglaze it, until it has reduced somewhat but is still saucy, 1 to 3 min. Pour the chorizo and juices into a dish. Serve with the bread, for dipping into the sauce.
nutrition information (per serving):
based on eight servings without bread;
photo: Scott Phillips
From Fine Cooking 81
, pp. 82
October 1, 2006