Tempranillo glazed chorizo
Ingredients
- 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
Directions
- 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.
