300 grams Spanish chorizo, fresh (the raw kind), about 3 links
1 tablespoon Spanish extra virgin olive oil
2 cloves garlic, minced
1/4 cup Spanish sherry vinegar
1/2 cup Tempranillo wine
3 tablespoons honey
1 handful flat-leaf parsley, finely chopped
Crusty bread for serving, optional
Place chorizo links into freezer for 20 minutes to firm up for easy slicing. Once firm, slice into 2.5 centimeter rounds.
Heat a sauté pan over medium-high heat. Add olive oil, and once shimmering add the chorizo. Sauté until golden brown on both sides and cooked through, roughly four minutes. Turn off heat, transfer chorizo to a holding dish, and remove pan from burner to cool slightly.
After five minutes add garlic, vinegar, wine, and honey to the pan and return to burner. Set heat to medium-high and simmer five to seven minutes, or until syrupy.
Add parsley, chorizo and any juices on the dish to the glaze and toss to coat. Serve hot with bread for dipping, if desired.