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??
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.