Chorizo & Red Wine Tapa with Modern Spanish Red
- 1 tablespoon OLIVE OIL
- 2 large SHALLOTS, finely chopped
- 2 fat GARLIC CLOVES, finely chopped
- 400 g spicy CHORIZO rings (2 x 200 g rings)
- 150 ml RED WINE (we use 'Las Flores' Rioja Tempranillo, from Coop)
- 1 tablespoon liquid HONEY
- Handful CILANTRO or PARSLEY, coarsely chopped
Crusty sliced BAGUETTE, to serve alongside (optional)
- Wedge of MANCHEGO CHEESE, sliced or cubed (optional)
- 1. Prep ingredients. Finely chop shallots and garlic. Cut off chorizo string and cut each ring into two pieces. From a cut end, use your fingernail to peel/cut back the skin from chorizo and discard. Cut each chorizo piece into about 10 triangular wedges (discs are boring), ~40 pieces total from 2 rings.
- 2. Sauté base. Heat a large frying pan over less than medium heat for a few minutes; a drop of water should sizzle on the surface. Add oil, then shallot and gently sauté for about 5 minutes until shallot is softened but not browning (lower heat if it browns). Add garlic and cook 2 mins more; again try not to brown very much.
- 3. Fry chorizo. Push the shallot and garlic to the sides of the pan and add the chorizo pieces, one flat side down, working in batches if pan isn't large enough. Over several minutes the chorizo releases its red oil, then the surface crusts and browns, then develops black spots. If pieces start to smoke or you can't keep up with the blackening, reduce the heat slightly (there's no hurry). Stand diligently with tongs over the pan, checking the pieces often. When a dark crust and/or a few black spots appear, turn to fry the other flat side; when both sides are crusted, remove pieces to a kitchen paper towel and blot off the excess oil.
- 4. Finish the sauce. Add the wine to the still-hot pan, stir in honey, stir in shallot and garlic from pan sides. Simmer liquid gently for a few minutes, reducing way down to about a tablespoon (tilt the pan to judge the liquid amount better). When just this much sauce remains, add the chorizo pieces to the pan, stir to coat them completely, and keep heating the mixture gently and stirring until no liquid remains on the pan bottom; it should instead all glaze the chorizo.
- (Chorizo may be prepared to this point several hours ahead and stored in a covered container in the fridge. Bring to room temperature before serving.)
- 5. Serve with toothpicks in a bowl or on a platter, topped with cilantro or parsley and alongside some crusty bread to mop up the spicy juices. Slices or chunks of manchego cheese make a soothing accompaniment.