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Ingredients
- 1 pound dried chorizo, thinly sliced
- 1 cup dry red wine
- 2 tablespoons minced garlic
- Salt and black pepper to taste
- Chopped fresh parsley leaves for garnish
Method
- Preheat the oven to 450F.
- Put the chorizo in an ovenproof skillet and turn the heat to high.
- Cook, stirring occasionally, until it is nicely browned, about 10 minutes, adjusting the heat as necessary to avoid burning the meat.
- Stir in the wine and garlic and transfer the skillet to the oven.
- Cook, more or less undisturbed, until about half the liquid has evaporated and whats left is dark and thick, 10 to 15 minutes.
- Taste and add salt and pepper if necessary.
- Garnish with parsley and serve very hot, with toothpicks or pieces of bread.
- Or prepare the dish an hour or two ahead and reheat it.
