Chorizo In Red Wine Food

SAUTéED CHORIZO WITH RED WINE

Steps:

• Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
• Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
• Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.

CHORIZO AL VINO (CHORIZO IN RED WINE)

Steps:

• Heat half the olive oil in a large, nonstick skillet until very hot.
• Cut the chorizo inot 1/2 inch rounds.
• Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
• Add the remaining oil and remaining chorizo and cook as stated above.
• Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
• Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.

CHORIZOS IN RED WINE

Steps:

• Preheat oven to 400 degrees. Slice sausage at an angle about three-fourths of an inch thick. Spread slices in a baking dish and bake until lightly browned, about 30 minutes.
• Turn the sausages and scatter the peppers and orange zest over them, then pour in the wine. Bake about 10 minutes longer. Serve hot or at room temperature.

CHORIZO IN RED WINE TAPAS

Steps:

• Simply cut the chorizo sausage into 1cm discs, put it in a small saucepan, pour over just enough wine to cover & put the lid on. Bring to the boil & simmer for 10 minutes, then remove from the heat, cool, leave for 24 hours them simply re-heat.
• You can also make this much healthier by removing the orange fat from the chorizo before you re-heat.
• I serve this with crusty garlic bread & other tapas - if you have any wine liquid remaining, it's a fab base for a tomato sauce for potatoes to go with your tapas.
• Enjoy - this really is so simple, yet so tasty!

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

CHORIZO IN RED WINE

Steps:

• Preheat the oven to 450°F. Put the chorizo in an ovenproof skillet and turn the heat to high. Cook, stirring occasionally, until it is nicely browned, about 10 minutes, adjusting the heat as necessary to avoid burning the meat.
• Stir in the wine and garlic and transfer the skillet to the oven. Cook, more or less undisturbed, until about half the liquid has evaporated and what's left is dark and thick, 10 to 15 minutes. Taste and add salt and pepper if necessary. Garnish with parsley and serve very hot, with toothpicks or pieces of bread. Or prepare the dish an hour or two ahead and reheat it.