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Monday, 28 May 2012

Chorizo Baked in Wine

After a mini discussion on Twitter with various foodies I reveal the recipe I made for my chorizo baked in wine tapas dish. This will be a relatively short post being that the recipe is, although not a long one, a very delicious one!

You can use either chorizo ring or whole mini chorizos, this time round I used both as they take on the flavour in different ways. So if you de-skin and chop the chorizo ring into chunks no smaller than 2cm, I find that smaller pieces tend to dry out in the baking process otherwise. You will also need a ceramic or Pyrex baking dish rather than a metal one.

After chopping the chorizo add between half to three quarters of a bottle of Spanish red, enough to almost cover the chorizo. I then add 2-3 cloves of garlic chopped into strips and scatter around the dish. Add a couple of shakes of paprika and thyme and you are good to go. It should look a bit like this:
Chorizo baked in wine
Chorizo Baked in Wine
Bake it for about 40-50mins on 180-190 with fan or you can go lower for longer if you fancy, for a more intense flavour, I have baked it for up to 2 hours before. When it comes out it should have dropped about half the liquid level and the chorizo should be much darker, see the photo below the chorizo dish, right.
Tapas in Bristol
The Final Product (surrounded by other tapas dishes and empty plates)
Admittedly this isn't the best final photo, We all dug in quite enthusiastically before I got a chance to take a picture. Your guests will not be disappointed serve with crusty bread to mop up all the meaty wine juices and you will be in tapas heaven. Let me know how you get on with this recipe if you give it a go. Later in the week we shall have a report from Joe from the Social Smokers barbecue team giving us an update of his very meaty weekend. Plus the upcoming report of my lunch visit at Hotel du Vin with Bristol Bites.

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