1 Chorizo Picante The Spanish Hamper.
a sprinkle of crushed chilli.
3 pieces of garlic (chopped finely).
olive oil to cover the bottom of the pan. Use The Spanish Hamper Picual variety.
1 glass of red wine.
Heat a cast iron frying pan and add a little olive oil and the chilli when it gets hot. Brown the chorizo lightly on each side and when almost done, add the chopped garlic – if you add the garlic at the beginning it will burn. Just allow the garlic to take some colour from the paprika in the chorizo before pouring in the wine. Allow the alcohol in the wine to reduce for a minute or two and that’s all there is to it.
Chorizo Al Vino is normally served in a typical Spanish, brown clay, dish with bread – dip the bread in the sauce, it’s amazing!