CHORIZO IN RED WINE

Sunday Independent (Ireland) - Life - - APPETITES -

(Pic­tured, above left) Serves 4 as part of a se­lec­tion of ta­pas.

You will need: 250g (9oz) chorizo sausage 2 ta­ble­spoons olive oil 1 large clove of gar­lic, finely sliced 1 shallot, finely sliced 120ml (4 ½ fl oz) red wine 2 ta­ble­spoons chopped fresh pars­ley Crusty bread, to serve

Cut the chorizo into slices ½ cm (about ¼ in) thick. Pour the olive oil into a fry­ing pan on a medium heat and, when it is warm, tip in the finely sliced gar­lic and the finely sliced shallot. Cook them for a few min­utes un­til they have soft­ened, then add the slices of chorizo. Cook the chorizo for 1–2 min­utes on each side or un­til the am­ber oils are re­leased. Next, pour in the red wine, and cook every­thing for a cou­ple of min­utes more un­til most of the liq­uid has evap­o­rated.

Stir in the chopped fresh pars­ley, then tip every­thing into wide bowls and serve with crusty bread.

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