CHORIZO IN RED WINE
(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.