Chorizo Poached in Red Wine
- 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.