Chorizo al Vino Tinto with Crusty Bread

Steps

1. Step 1

   Heat the oven to 350°F. Spread the bread slices on a baking sheet and warm them for 6–8 minutes while you cook the chorizo, so they're hot and crisp at the edges.

   8 min, hands-off · 350°F

   • 1 crusty baguette or rustic loaf
2. Step 2

   Heat the olive oil in a large skillet over medium-high heat. Add the chorizo coins in a single layer and cook, turning once, until browned on both sides and the pan is slick with orange-red fat, about 5 minutes.

   5 min

   • 1 lb Spanish cured chorizo (semi-cured if you can find it)
   • 1 tbsp olive oil
3. Step 3

   Lower the heat to medium, add the smashed garlic and bay leaves, and cook for 1 minute, stirring, just until the garlic smells sweet. Don't let it darken.

   1 min

   • 3 cloves garlic
   • 2 bay leaves
4. Step 4

   Pour in the red wine and stir in the honey, scraping up any browned bits from the bottom of the pan. Bring to a brisk simmer.

   2 min

   • 1 1/2 cups dry red wine (Rioja or Tempranillo)
   • 1 tbsp honey
5. Step 5

   Simmer uncovered, stirring now and then, until the wine reduces by about two thirds and turns into a glossy, deep red sauce that coats the chorizo, 10–12 minutes. It should just pool around the coins, not swim.

   12 min, hands-off

6. Step 6

   Fish out the bay leaves. Stir in the sherry vinegar if using, taste and add a little salt (cured chorizo is already salty, so go easy). Scatter with parsley and serve straight from the pan with the warm bread for mopping up the sauce.

   2 min

   • 2 bay leaves
   • 1 tsp sherry vinegar
   • salt
   • 2 tbsp flat-leaf parsley
   • 1 crusty baguette or rustic loaf

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026