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The appetizer, Mediterranean

Pan fried chorizo in red wine

Pan fried chorizo in red wine is a Spanish style tapa for 6 people that needs only 12 minutes of active work. You make it in the morning and just reheat it before your guests arrive. It's very easy and costs about €1.30 per person, and the key is letting the wine reduce until it turns syrupy and coats each slice.

A little chorizo simmering in red wine fills the stairwell with the smell of Spain, and your guests won't be able to resist the toothpicks.

Pan fried chorizo in red wine
For
6 people
Work
12 min
Total time
30 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.30
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Golden rounds of chorizo soaked in a red wine reduction that turns into a glossy, syrupy glaze on every bite. The spice of the chorizo meets the sweet depth of the cooked wine, with just enough onion and garlic to add flavor without taking over.

This is the tapa that fills the room with the smell of Spain the moment you walk in, perfect for a dinner with friends or a casual tapas night. You serve it warm in a small dish with toothpicks stuck in each slice, and it works just as well in fall as in the middle of winter, alongside a few other simple tapas.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 33 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

Do everything in the morning, from slicing the chorizo to reducing the wine, then let it sit in the pan. Just before your guests arrive, warm it gently and add a splash of water if the sauce has thickened too much. When it's time to serve, plate it in a warm dish and stick a toothpick in each slice.

The ingredients

6 people

Butcher

  • Mild or hot chorizo 500 g

Pantry

  • Full bodied red wine 25 cl
  • Bay leafoften in the pantry 1
  • Olive oiloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the chorizo and cut it into rounds about one centimeter thick. 10 min

    Pop the chorizo in the freezer for 10 minutes first, it slices much more cleanly.

  2. Brown the slices in a pan with the oil, sliced onion and crushed garlic, two minutes on each side. 8 min

    Don't add extra fat, the chorizo already releases plenty of its red oil.

  3. Pour in the red wine, add the bay leaf and pepper, then simmer gently until the wine is almost evaporated. 15 min

    Keep it at a gentle simmer, a hard boil toughens the slices.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the chorizo in its pan, adding a spoonful of water if the sauce is too thick. 5 min

    A spoonful of hot water instantly brings back the shine to a sauce that has set.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the slices in a small warm dish and stick toothpicks into them.

    A dish warmed in a low oven keeps the chorizo hot much longer.

Our tips to get it right

  • Pick a mild chorizo if your guests don't love spice, or a hot one if you want to wake up the table, the red wine mellows the heat either way.
  • Use a full bodied red wine you'd actually drink at the table, a thin wine won't reduce enough to glaze the slices properly.
  • If you need to hold it a while before serving, keep the pan covered over very low heat instead of in the oven, the sauce stays glossy longer that way.

The variations

  • Swap the red wine for a dry white wine for a lighter version, it's less colorful but still full of flavor.
  • For an alcohol free version, use a reduced vegetable stock with a splash of wine vinegar, the sauce will be less syrupy but still has character.
  • Add a few slices of garlic rubbed toast for dipping, kids who like the smoky taste of chorizo usually love this version on bread.

What to serve it with

  • Garlic rubbed toast
  • Other tapas, olives or almonds
  • A glass of the same red wine

Storage

Keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the chorizo turns greasy once thawed. Reheat gently in a pan with a little water to bring back the glossy sauce.

Questions about this recipe

Can I use hot chorizo instead of mild for this recipe?

Yes, hot chorizo works great here, the red wine softens the heat a bit as it reduces. Just pick based on what your guests enjoy.

Do I need to remove the casing before cooking the chorizo?

Yes, always peel off the casing before slicing, it turns tough when cooked and gets in the way when eating off a toothpick. A quick stint in the freezer makes slicing much easier.

How should I plate this chorizo for a tapas party?

Serve the slices in a small warm dish with a toothpick in each one, so guests can grab them easily while standing. A preheated dish keeps the chorizo warm much longer during the evening.

Can I scale this recipe up for more guests?

Yes, this recipe doubles or triples easily, just use a pan big enough so the slices brown without crowding. The wine reduction time stays roughly the same.

Can pan fried chorizo in red wine be made ahead?

Yes, during the day. The recipe needs 12 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make pan fried chorizo in red wine?

Allow 30 min in total, including resting and cooking time, of which 12 min is actual work. The recipe is rated "very easy".

How many calories are in pan fried chorizo in red wine?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does pan fried chorizo in red wine cost?

About €1.30 per person, that's €7.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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