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Chorizo and Wine
Rachael Ray

Chorizo and Wine

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients:

  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 small onions or large shallots, halved and sliced
  • 2 large cloves garlic
  • 2 bay leaves
  • Salt and pepper
  • 1 pound Spanish chorizo (I use Gaspar’s), sliced on bias about half-inch thick
  • 1 cups red wine, such as Rioja

Preparation:

Heat a skillet over medium-high heat with EVOO, 1 turn of the pan. Add onions and garlic, and toss with bay leaves a couple of minutes to soften. Add chorizo and brown; add wine and reduce to 1/4 cup.

Transfer to platter and serve.

Ingredients

  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 small onions or large shallots, halved and sliced
  • 2 large cloves garlic
  • 2 bay leaves
  • Salt and pepper
  • 1 pound Spanish chorizo (I use Gaspar’s), sliced on bias about half-inch thick
  • 1 cups red wine, such as Rioja

Directions

Heat a skillet over medium-high heat with EVOO, 1 turn of the pan. Add onions and garlic, and toss with bay leaves a couple of minutes to soften. Add chorizo and brown; add wine and reduce to 1/4 cup.

Transfer to platter and serve.

Tags:Dinner, Pork, undoRS