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Sautéed Chorizo with Red Wine


Serves 8

  • Make the menu:
    A Festive Tapas Party
  • by from Fine Cooking
    Issue 81

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):
Size : based on eight servings without bread, Calories (kcal): 440, Fat (kcal): 38, Fat Calories (g): 340, Saturated Fat (g): 13, Protein (g): 21, Monounsaturated Fat (g): 19, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 3.5, Sodium (g): 1050, Cholesterol (g): 75, Fiber (g): 0,

Photo: Scott Phillips

I live in the southwest, where Im a kitchen manager, I have never seen or heard of slicable Chorizo. Here it comes in a soft casing, that must be discarded prior to use. The texture is extremely soft, greasy as heck and a Bright Red after cooking. What brand is that? and where did it come from?

this recipe is delicious!!!!! my husband love this for appetizer thanks for it...

YUMMY!!! Being Portuguese, I've made this for years and I'm happy to see this on Fine Cooking. Try finding Portuguese chourico; it's perfect for this and comes in mild and hot varieties. If you can find Portuguese bread that's even better. Also, adding some green peppers or french-cut fresh green beans is a good way to stretch it for a crowd. Thanks Sarah!

This is a quick but delicious recipe. Seems like it would need more wine, but it doesn't. I've always cut the oil down by half, though. It works best with the softer chorizo, but in a pinch the harder chorizo works, too, just be very careful not to over-brown it or it will get too hard. I keep chorizo in my fridge just to be able to make this dish on a moment's notice for drop-in guests.

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