Chorizo Al Vino (Chorizo In Red Wine)

1. 1

   Heat half the olive oil in a large, nonstick skillet until very hot.

2. 2

   Cut the chorizo inot 1/2 inch rounds.

3. 3

   Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.

4. 4

   Add the remaining oil and remaining chorizo and cook as stated above.

5. 5

   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.

6. 6

   Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.