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Chorizo in Red Wine – Chorizo al Vino

Chorizo in Red Wine – Chorizo al Vino

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Chorizo 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.  Below we have a link to our full collection of Spanish tapas recipes, along with another favorite Spanish drink recipe, Sangria!

Ultimate Sangria Recipe

What are Spanish Tapas?

The origins of tapas can be traced back to ancient times, with the precise origin story still a matter of some debate among historians. One popular theory suggests that the tradition of serving small snacks alongside drinks has existed in Spain since the time of the Roman Empire. It is believed that the Romans would cover their drinks with small plates or ‘tapa’ to prevent insects from getting into their cups.

Another theory points to the 13th-century reign of King Alfonso X of Castile, who reportedly decreed that all taverns should serve food with wine to prevent the harmful effects of drinking on an empty stomach. This decree, it is said, gave birth to the concept of tapas. The term ‘tapas’ itself comes from the Spanish word ‘tapar,’ which means ‘to cover.’

During the 19th century, tapas bars began to emerge, offering a wide array of small, savory dishes, from olives and cheese to more elaborate preparations like croquettes and Spanish omelets. These bars became hubs for social gatherings, where people could enjoy good food and drinks while engaging in lively conversations.

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.

Spanish Chorizo in Red Wine

What is Chorizo?

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). 

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.

How Many Types of Spanish Chorizo Are There?

Spanish chorizo 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 a 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 is typically eaten uncooked, and thinly sliced for a simple tapa.

Other chorizo sausages differ by the region in which they are produced.  Riojano is produced in Rioja, Spain, and seasoned with garlic and 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.

Spanish Chorizo in Wine

Substitutes for Spanish Chorizo

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 to 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. 

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. 

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. 

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.

Spanish Tapas Menu

Here are a few of our favorite Spanish Tapas Recipes for those who want to create a Tapas party menu for your next event!

Pan Con Tomate

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.

Pan Con Tomate

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 and finished with a pinch of salt flakes. Simply delicious! 

Yield: 4 tapas servings

Chorizo in Red Wine

Chorizo in Red Wine

Chorizo in Red Wine (Chorizo al Vino) is a Spanish Tapas recipe that combines the rich and spicy flavors of chorizo with the deep and complex notes of red wine for a mouthwatering dish that's sure to satisfy.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lb (500g) Spanish chorizo
  • 1/2 cup (100ml) red wine
  • 1 handful parsley, chopped

Instructions

    Heat 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.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 637Total Fat 51gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 30gCholesterol 110mgSodium 1554mgCarbohydrates 7gFiber 1gSugar 1gProtein 31g

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