Red Wine Braised Chorizo*

Red Wine Braised Chorizo from

No — don’t say it. You don’t have to tell me. I know this isn’t pretty food. For some reason, in my head I remembered this being a gorgeous bowl of beautiful chorizo soaked in dark red wine. I had it at a Tapas restaurant over a month ago and I was using my bread to soak up every last thing left in the bowl. And when I started thinking about this dish the last few weeks, I envisioned how deep the flavors were and how stunning the color was.

In truth, it was probably the sangria speaking. Well, that and the fact that Tapas restaurants like to keep the lighting romantic (i.e. dim lighting where even I have trouble reading the menu). Once the dish was almost ready to go, I realized how ugly it actually was in real lighting. So when you look at these photos, set your computer lighting settings to really low and kind of squint your eyes. Doesn’t it look delicious that way??

Red Wine Braised Chorizo from

At the very least, this is one of those times I wish Apple had invented the scratch and sniff computer monitor already. If you could smell this dish, I promise you would immediately know why it’s my favorite tapa! Who knows, maybe in the future I will be able to deliver samples via computer. 😉

After trying this a few times, I knew it was time to try it on my own. I asked my lovely spanish girlfriends for the basics and jumped in feet first. I loved the way it turned out — almost exactly like the restaurants! — however I think I might add just a tiny bit of citrus zest next time to brighten up the flavors just a little. I’m thinking a little orange zest will put it right over the top!


Red Wine Braised Chorizo

Yield: serves 4


  • 1 tablespoon olive oil
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, minced
  • 7 oz chorizo, sliced diagonally into 1/2 inch thick slices
  • 1 1/2 cups spanish red wine
  • 1 tablespoon minced fresh oregano
  • kosher salt & fresh ground pepper, to taste
  • parmesan cheese, grated (for garnish)
  • baguette or crostini, for serving


In a large skillet over medium-high heat, warm olive oil. Add shallot and sauté for 2 minutes. Add garlic and cook an additional 30 seconds.

Add in chorizo and cook for 3 minutes - searing both sides of the slices. Pour in red wine and bring to a simmer. Continue simmering until red wine has reduced by half, about 10 minutes. Stir in oregano and season with salt and pepper to taste.

Transfer chorizo to a serving dish and sprinkle the top with parmesan cheese. Serve immediately with a warm fresh baguette or crostini.

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13 Responses to “Red Wine Braised Chorizo”

  1. 1

    Bev @ Bev Cooks — March 29, 2013 @ 8:14 am

    Are you kidding me I want to lick it clean! licklicklick it. Clean.

  2. 2

    claire @ the realistic nutritionist — March 29, 2013 @ 10:08 am


  3. 3

    Diana @ Sweet y Salado — March 29, 2013 @ 11:42 am

    I don’t know what you’re talking about, girl. I think it looks amazing. The rich red color from the wine is stunning, specially the chorizo that is smothered on the bread. I love it! And you know what I’m also loving? The Tiffany blue nail polish you have on. Gooooorgeous!

  4. 4

    Meghan @ Cake 'n' Knife — March 29, 2013 @ 1:44 pm

    Oh my gosh this looks SO incredible!!! I have been obsessed with making tapas for the past couple weeks so this is perfectly timed! Now I know what I am making as soon as I get home today :)

  5. 5

    Georgia @ The Comfort of Cooking — March 29, 2013 @ 6:35 pm

    Sca-rumptious! I LOVE chorizo and always enjoy it with red wine, too. A perfect marriage of some of my favorite things!

  6. 6

    Keley — March 29, 2013 @ 9:00 pm

    Here’s my theory (I realize you didn’t ask)–the only food tougher to photograph than brown food is purple food. Truth. Still, I know I have to try this. The flavors sound a-MAH-zing. And honestly, who wouldn’t enjoy this with lots of sangria?

  7. 7

    Nutmeg Nanny — March 30, 2013 @ 6:07 pm

    My husband and I really enjoy chorizo, I’d love to try this!

  8. 8

    Pamela — March 30, 2013 @ 7:49 pm

    Would polenta or rice pair well with this rather than bread?

    • Jessica replied: — April 2nd, 2013 @ 12:49 pm

      I have only ever had it served with bread as a tapa/appetizer. However, I would think it would go well with either of those…but since I haven’t tried it myself I can’t promise it will!

  9. 9

    yellowfish — March 31, 2013 @ 9:49 pm

    wow, I bet this is delicious and really flavorful! (plus, who doesn’t need more purple food in their life!).

  10. 10

    Amanda @ Once Upon a Recipe — April 1, 2013 @ 2:55 pm

    Ooh, this looks fantastic. Sometimes ugly food is the tastiest!
    I might be inclined to make a meal out of this…

  11. 11

    Christina @ It's a Keeper — April 8, 2013 @ 11:46 am

    This may not look the prettiest, but it sounds absolutely AMAZING! I can’t wait to try it!

  12. 12

    Nairi — December 18, 2013 @ 12:49 am

    What are recommendations for prepping this dish a day in advance? Does it store well to serve the next day? Please let me know! Thanks :)

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