Chorizo al Vino

Name: Chorizo al Vino
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Spanish chorizo, sliced into 1/4-inch rounds; 1.5 cups dry red wine (like Tempranillo or Rioja); 2 cloves garlic, lightly smashed; 1 bay leaf; 1 tablespoon olive oil

Published: June 12, 2026 | Spanish Cuisine | ⏱ 25 min

Chorizo al vino simmering in red wine in a rustic clay dish

Chorizo al Vino is one of the simplest yet most satisfying Spanish tapas. Slices of spicy, paprika-rich chorizo are simmered in robust red wine until the sauce reduces into a glossy, intense glaze. Served sizzling in a clay dish with toothpicks and plenty of crusty bread to mop up the garlicky wine sauce, it's an effortless crowd-pleaser.

Recipe Info

Prep Time5 min

Cook Time20 min

Total Time25 min

Servings4

DifficultyEasy

CuisineSpanish

400g Spanish chorizo, sliced into 1/4-inch rounds
1.5 cups dry red wine (like Tempranillo or Rioja)
2 cloves garlic, lightly smashed
1 bay leaf
1 tablespoon olive oil

2 Instructions

Sear the chorizo

Heat olive oil in a skillet over medium-high heat. Add the sliced chorizo and sear for 2 minutes per side until slightly crispy.

Add garlic and wine

Add the smashed garlic and bay leaf. Pour in the red wine, scraping up any browned bits from the bottom of the pan.

Simmer and reduce

Bring to a boil, then reduce heat to medium-low. Simmer for 12-15 minutes until the wine has reduced to a thick, syrupy glaze coating the chorizo.

Serve

Transfer to a warm clay dish. Serve immediately with toothpicks and crusty bread.

Pro Tips

Use Spanish chorizo (cured and firm), not Mexican chorizo (raw and loose), for this recipe.
The quality of the wine matters—use something you would happily drink.

Nutrition Information

Calories	350 kcal
Protein	18g
Fat	24g
Saturated Fat	9g
Carbohydrates	8g
Fiber	0g
Sugar	1g
Sodium	890mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Yes, Chorizo al Vino Blanco is also popular in Spain. It yields a lighter, slightly more acidic sauce, but red wine gives the richest color and flavor.

Rating

★ ★ ★ ★ ★ 4.3 (105 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

Read Full Bio