Spanish Tapas: Chorizo Al Vino

One of the perks of living in the San Francisco Bay Area is the exposure to so many different cultures and cuisine. In our particular area, we have some phenomenal Spanish restaurants that serve great authentic tapas. (Shoutout to our all-time favorite spot, La Catalana in San Jose – you’re awesome!) Even before traveling to Spain, Chorizo Al Vino (also known as Chorizo Al Tinto) was always our first choice when it came to tapas. 

On our trip to Barcelona, we literally ate this dish on a daily basis, and from every place that had it on their menu. Though each restaurant had its own take on the recipe, they were all equally delicious and contained the same basic ingredients, chorizo, wine, and shallots.

After returning home, and still on a chorizo high from our trip, we decided to recreate our own version of Chorizo Al Vino to serve at home. Since then, it has become a staple (perpetual dish) in our household, and we hope it’ll become a favorite of yours as well!

So, here it is! An easy recipe for Chorizo in Red Wine, that we’ve used countless times with great success. 

Ingredients

(makes about 2 servings)

1 tbs of butter

½ tbs of olive oil

10-12 ounces pre-cooked Spanish chorizo sausage links (linguica is a great substitute), cut into ¼ inch rounds

1 cup of full-bodied red wine. We prefer using Cabernet Sauvignon for this dish. (That Poppy Cab from Paso Robles, California that you see in the photo was delightful)

1 shallot, finely chopped (substitute with 1/3 of an onion, if not available)

¼ of a cup of fresh parsley (or cilantro if you prefer) finely chopped. Keep a few leaves for garnish.

1 bay leaf

Pinch of smoked paprika (If using linguica, you’ll need a double-pinch of paprika)

Slices of baguette to serve with tapas

Cooking Instructions

1. Preheat a large skillet on medium-high heat and add 1 tablespoon of butter and a ½ tablespoon of olive oil.

2. Add chopped shallot, and sauté for 1-2 minutes until golden.

3. Add the chorizo rounds and sauté them until slightly browned, stirring.

4. Add your smoked paprika. (Yes, you can substitute it with regular paprika, but the smoked paprika makes this dish shine!)

5. Reduce heat to medium and add the red wine. Let the wine simmer for a minute, then reduce the temperature to low and stir the dish for another couple of minutes. Do not reduce wine sauce too much (you’ll want enough sauce to dip your bread into)

6. Remove the bay leaf and add parsley. 

7. Serve hot. 

Easy-peasy! This Chorizo al Vino tapa pairs perfectly with Beans a La Catalana, and fresh Barcelonian-style Tomatoes. Dip pieces of your favorite baguette into the rich deliciousness of the red wine sauce and enjoy your dinner! Make an occasion out of it! 😊

HINT: If you have leftover Beans a La Catalana and Chorizo al Vino, you’re in luck! Wrap a little of both in a warm tortilla, add a pinch of fresh cilantro, maybe some cheese, and a splash of your best hot sauce, and KAPOW! – Fancy burritos for lunch! Half the time, that’s the reason we fix these two tapas together.

ENJOY!

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What are some of your favorite tapas? Have you tried to make them at home? Feel free to share your recipes. We always love hearing from you, so comment below, and subscribe to our blog!