Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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
  • MORE: Spanish-Style Chicken with Crispy Chorizo and Chimichurri Shrimp and Chorizo Bites