Chorizo Poached in Red Wine

Serving Size: 10
Prep Time:
Total Time:


  • 8 Ounce 2 4-ounce pieces dry Spanish chorizo
  • 6 cup dry red wine, about two 750-milliliter bottles
  • clove garlic, peeled
  • 4 bay leaf
  • 0.25 tsp cayenne pepper


1. Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.

2. Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.