Chorizo al vino (chorizo braised in wine)

Chorizo is usually eaten sliced as-is, but gently braised in red wine (or cider, in Asturias) it turns into one of the great bar tapas: the paprika fat melts into a sauce that demands bread.

Ingredients

• 400 g cooking chorizo (semi-cured; ask for chorizo para cocinar), cut into 1 cm slices
• 250 ml red wine (or dry cider for chorizo a la sidra)
• 1 bay leaf
• 2 garlic cloves, smashed
• Bread to serve

Method

1. Put everything in a small pan - no oil needed, the chorizo brings its own fat.
2. Bring to a gentle simmer and cook uncovered for 15-20 minutes, until the wine reduces to a glossy, paprika-red sauce.
3. Serve hot in a cazuela with the sauce and plenty of bread.

Tips

• Use cooking chorizo, not the fully cured slicing kind: it stays juicy.
• Leftovers make an outrageous sandwich the next day.