Name: Chorizo in Red Wine - Chorizo al Vino
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Chorizo in Red Wine - Chorizo al Vino

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Skip to ContentJump to RecipeChorizo in Red Wine is one of my favorite Spanish tapas dishes. The rich red wine sauce complements the spicy, smoky chorizo sausage.If you aren’t familiar, tapas refers to small Spanish appetizers served as either a snack or combined together as a full meal, often shared with others.&nbsp; Below we have a link to our full collection of Spanish tapas recipes, along with another favorite Spanish drink recipe, Sangria!You’ll find chorizo in red wine sauce as an offering at many tapas restaurants in Spain. It is also served as a main course with a side of mashed potatoes, rice or bread.To make chorizo in red wine, the chorizo is typically first fried in a pan until it is browned and crispy. Then, onions and garlic are added to the pan and cooked until softened.Spanish chorizo is a type of cured sausage that is typically made from pork, paprika, and garlic. It is known for its distinct smoky and spicy flavor.Chorizo has a distinct red color from the paprika. Spanish paprika (pimiento) is made from dried red peppers, and adds flavor as well as color to dishes. In Spain, paprika comes in a few versions: sweet (dulce), picante (spicy), and smoked (ahumado).&nbsp;It is important to note that Spanish chorizo can vary in spiciness depending on the brand and recipe, so you may want to adjust the amount of red wine or other seasonings to taste.Spanish chorizos are classified both by level of curing and by their ingredients.Spanish soft chorizo can be loose (known as picadillo) or in a casing (chorizo fresco). This fresh, raw sausage is typically made from pork meat, pork fat, paprika, crushed red pepper, and garlic.Spanish chorizo semicurado is semi-cured: It’s fresh sausage that has been fermented and possibly smoked, but not dried. The fermentation process adds acidity and extends the shelf life of semi-cured chorizo, but this type of sausage still needs to be cooked before eating.Spanish chorizo curado is cured, or fermented and dried until hard and shelf-stable. This type of chorizo typically eaten uncooked, thinly sliced for a simple tapa.Other chorizos differ by the region in which they are produce.&nbsp; Riojano is produced in Rioja, Spain, and seasoned with garlic and both hot and sweet paprika. Chorizo castellano contains the same seasonings as chorizo riojano, plus oregano. Navarra chorizo is seasoned with sweet paprika and garlic. Andaluz chorizo is seasoned with black pepper, paprika, cloves, garlic, and dry white wine.&nbsp;Yes, we know. We don’t all live in Spain with every variety of chorizo available at the local market. Any substitution with change the flavor profile and/or consistency of this dish, but will still produce a delicious tapa.Mexican chorizo has similar ingredients as Spanish chorizo. It is made with ground pork, chili peppers, and vinegar, among other spices. This sausage isn’t cured and won’t have the textural components of Spanish chorizo.Pepperoni has a similar texture and spiciness as Spanish chorizo, but it has a different flavor profile.&nbsp;Andouille sausage is a smoked sausage that is popular in Cajun and Creole cuisine. It is made with pork, garlic, and spices like paprika and cayenne pepper. Andouille sausage has a similar spiciness and smokiness as Spanish chorizo, but it has a different texture.&nbsp;Linguica is a Portuguese sausage that is made with pork, garlic, and paprika. It has a similar flavor profile as Spanish chorizo, but it is less spicy.&nbsp;Soy chorizo: Soy chorizo is a vegetarian and vegan substitute for Spanish chorizo. It is made with soy protein, spices, and paprika. Soy chorizo has a similar texture and flavor as Spanish chorizo, but it is less fatty and spicy.Here are a few of our favorite Spanish Tapas Recipes for those who want to create a Tapas party menu for your next event!A Spanish Tapa menu isn’t complete without Pan Con Tomate (bread with tomato). It’s very simple to make but it’s a delicious addition to the menu and goes perfectly with the Chorizo in Wine.&nbsp;To make it, just toast crusty bread slathered with extra vigil olive oil. While warm, scrape the bread with a fresh piece of garlic.Top with grated Roma tomato (the skin falls away as the tomato is grated) mixed with a few drops of balsamic vinegar. Finished with a pinch of salt flakes. Simply delicious!Continue to ContentHeat the oil to medium in a large frying pan.Slice chorizo into bite-sized morsels.Add the chorizo to the pan and cook until it begins to brown (approximately 5 minutes).Add the onion, then the garlic, and cook, stirring, until they soften (3-4 minutes).Add red wine, and cook until it slightly thickens.Serve sausage in red wine sauce with a side of crusty bread or pan con tomate for dipping.Click here to cancel reply.We are Sean and Jen, a couple from the US currently traveling the world full-time. Follow our adventures as we eat our way around the globe. Read More Contact UsSkip to Recipe

Skip to ContentJump to RecipeChorizo in Red Wine is one of my favorite Spanish tapas dishes. The rich red wine sauce complements the spicy, smoky chorizo sausage.If you aren’t familiar, tapas refers to small Spanish appetizers served as either a snack or combined together as a full meal, often shared with others.&nbsp; Below we have a link to our full collection of Spanish tapas recipes, along with another favorite Spanish drink recipe, Sangria!You’ll find chorizo in red wine sauce as an offering at many tapas restaurants in Spain. It is also served as a main course with a side of mashed...

Chorizo in Red Wine - Chorizo al Vino

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