This chorizo al vino tinto recipe is a classic tapas recipe for Spanish chorizo in red wine. It’s common at tapas bars in Spain and easy to make at home with only 6 ingredients. I learned to make this dish when we lived in Spain and now make it when we do tapas nights.
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What Is Chorizo Al Vino Tinto
Also known as chorizo con vino, at its most basic this is a recipe for chorizo and wine. Although it can also be made with white wine, I prefer this version with red wine, called vino into in Spanish.
There is something about the fattiness and the spiciness of the chorizo and the flavor of red wine that goes so well together. It’s often served tapas-style at bars in Spain, normally alongside a crusty bread to sop up all the juices.
Check out these posts about eating Spanish tapas when traveling in Spain:
Cooking With Spanish Chorizo
There is a difference between Spanish chorizo and Mexican chorizo. Most Americans are familiar with Mexican-style chorizo, which is more like a spicy ground pork. Although it is prepared in a casing, most cooks remove the casing and cook the seasoned pork from the inside.
Spanish chorizo is a bit different. It comes in a few varieties including fresh chorizo, semi-cured, and cured chorizo. Cured chorizo is eaten as is, like prosciutto or mortadella, and resembles a pepperoni more than Italian sausage.
Fresh or semi-cured are used for cooking. They are bright red in color because they are seasoned with paprika and other spices.
Check out some of our other Spanish tapas recipes:
Chorizo A La Sidra – Chorizo With Spanish Cider
Spanish Garlic Mushrooms – Champinones Al Ajillo
Ingredients For Chorizo In Red Wine
There isn’t really a super complicated list of ingredients other than chorizo and red wine, but it’s important to know what kind of chorizo and what kind of wine. Plus there are a few additional key ingredients that are used in many Spanish recipes.
You can use either fresh or semi-cured chorizo. Any dry red wine will work, but I tend to use a Tempranillo or a bottle of Rioja. Mostly that’s because we drink a lot of Rioja at home. A habit from living in Spain.
Other ingredients are mostly staples of Spanish cooking. This includes olive oil, garlic, and a bay leaf. A bay leaf adds a depth of flavor to a dish, almost earthy, and is commonly used in Spanish soups and stews.
Looking for more Spanish recipes? Check out our roundup of some of the Best Spanish Dessert Recipes.
How To Make Chorizo Al Vino Tino
To make this chorizo vino tino recipe, start by slicing the chorizo into bite-sized pieces. Place a frying pan or saucepan over medium-high heat. Add the chorizo and cook for 3-5 minutes searing the chorizo until it starts to brown on both sides. They don’t need to be cooked all the way through although they probably are once they are seared.
Add the olive oil and use a wooden spoon to scrape any bits of chorizo from the bottom of the pan. Add the garlic and allow it to soak up the flavor of the oil and chorizo.
Cook the garlic for 1-2 minutes and add the wine and bay leaf. Reduce the heat to a simmer and slowly cook for 20-25 minutes. It is ready when the wine becomes slightly thickened.
Chorizo Al Vino Tinto - Spanish Chorizo In Red Wine
This chorizo al vino tinto recipe is a classic tapas recipe for Spanish chorizo in red wine. It’s common at tapas bars in Spain and easy to make at home with only 6 ingredients. I learned to make this dish when we lived in Spain and now make it when we do tapas nights.
Ingredients
- 1/2 pound uncooked chorizo, cut into bite-sized pieces (about 5-6 sausages)
- 1 tablespoon olive oil
- 2-3 cloves of garlic, sliced
- 1 bay leaf
- 1 cup of dry red wine
- Chopped fresh parsley for garnish
Instructions
- Place a frying pan or saucepan over medium-high heat.
- Add the chorizo and cook for 3-5 minutes searing the chorizo until it starts to brown on both sides.
- Add the olive oil and use a wooden spoon to scrape any bits of chorizo from the bottom of the pan.
- Add the garlic and allow it to soak up the flavor of the oil and chorizo. Cook the garlic for 1-2 minutes.
- Add the wine and bay leaf. Reduce the heat to a simmer and slowly cook for 20-25 minutes.
- It is ready when the wine becomes slightly thickened.
- Place in a serving dish and sprinkle with fresh parsley. Serve with crusty bread as a snack or as part of a tapas night.
Notes
Both the chorizo and red wine make this dish almost alarmingly red. Be careful and don’t cook in a light-colored top or use a new, white kitchen towel you don’t want to end up turning red.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 344Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 50mgSodium: 708mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 14g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Serving Chorizo Al Vino
Place in a serving dish and sprinkle with fresh parsley. Serve with crusty bread as a snack or as part of a tapas night. If making for a tapas party, you can make ahead earlier in the day or the night before. Just reheat on the stovetop or place in a small oven-safe dish to warm before serving.
