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| Chef: Kevin Weeks | |
| Food Mood: Small Plates/Tapas | |
| Cuisine: Spanish | |
Description |
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| Chorizo is the best known of the Spanish dried sausages and is ubiquitous at tapas bars prepared in dozens of different ways. This a favorite recipe made using whatever the local table wine happens to be. Slice the (Spanish) chorizo, place in a casserole with wine, garlic, and herbs, bake and serve with extra bread to soak up the juice. | |
Servings: |
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Ingredients |
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| 1 lb chorizo, cut into thin diagonal slices 1/4 cup dry red wine 2 Tbsp freshly chopped mixed herbs (such as thyme, parsley, and oregano) 2 cloves garlic, crushed French bread to soak up juice |
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Method |
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| Heat the oven to 425F. Place the sausage slices in a very shallow ovenproof dish. Pour wine, herbs, and garlic over the sausage and bake for 10 minutes. Serve with bread to soak up the sauce. |
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Prep time: 15 minutes |
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