Chorizo Al Vino Tinto (Red Wine Chorizo)...

Considering my boyfriend doubtlessly loves chorizo this dish went down an absolute treat. The spicy but sweet chunky chorizo sucks up all of the sweet red wine forming a food alliance against your tastebuds making you succumb to the wonderfully succulent boozey juicy taste of every bite. Simply sausage perfection...

Also, dont forget to grab some of your favourite fresh bread to dunk in the basin of bright oily, winey juices that gathers at the bottom of the bowl, we chose a loaf of good old tiger bread, delicious!


The Recipe (Serves 2)

The Ingredients

One large cured chorizo sausage (about 225g)
60-70ml/2-2.5fl.oz of Dry Red Spanish wine/Vino Tinto
1 garlic clove, chopped (or 1 tsp of 'Very Lazy Garlic' from a Jar would also do the job)
Fresh & finely chopped thyme & parsley
Some nice slices/chunks/tears of bread for dipping.

The Method

Preheat the oven 220c/425f/Gas Mark 7.

Cut the chorizo into slices around 1/4 of an inch thick.

Place the slices of chorizo in an oven proof dish that is at least an inch or so in depth so that the marinade does not run over the side creating a mess.

Pour over the red wine, the garlic and sprinkle with the herbs.

This will go in the oven for around ten minutes until the chorizo begins to brown on the edges, appears to have soaked up some up the wine which has begun to bubble.

Serve straight away, accompanied with the bread to dip and get ready to control yourself from devouring the whole lot!