Chorizo and wine is another of our favourite tapas. The word tapas comes from tapa, meaning to cover. At first, this is what tapas were – a slice of ham or bread placed on a glass of sherry in a tavern to keep flies out of the glass. These salty complimentary morsels also promoted thirst and hopefully more drink sales. Tapas have evolved since then are now often the main reason for visiting a tavern.
Seriously, I can’t think of anything better than nibbling on this delicious meaty snack as I enjoy a glass of wine… as the sun sets… in a gorgeous location… with friends.
2 chorizo sausages, sliced on the diagonal
2 cloves garlic, finely chopped
1/2 cup white wine
1/4 cup dry sherry
1/2 teaspoon chicken stock powder
1 teaspoon sweet paprika
1 bay leaf
2 tablespoons of parsley, chopped
Heat a non-stick pan and cook the chorizo slices until browning slightly (you do not need to add oil to the pan). Remove the chorizo from the pan (keep the fat from the chorizo).
Heat the pan with chorizo fat, add the garlic to the pan and cook gently to soften, but do not burn.
Add paprika and cook for 30 seconds. Add the wine and the bay leaf and simmer until liquid has reduced a little. Add the chicken stock powder and the sherry and simmer until reduced and thickening.
Return the chorizo to the pan, add the parsley and toss to coat well.
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