Chorizo with Wine

Chorizo al Vino

In this classic tapas recipe, smoked paprika-and-garlic infused GOYA® Chorizo cooks with a healthy splash of red wine until the flavors mingle and merge. This dish is best served with crusty bread, to sop up the extra sauce.

Serves 4


1 tbsp. GOYA® Extra Virgin Olive Oil

1 pkg. (7 oz.) GOYA® Chorizo, cut into ½ inch slices

½ cup GOYA® Red Cooking Wine

½ tsp. sugar

2 tbsp. finely chopped fresh parsley


1. Heat oil in large skillet over medium-high heat. Add chorizo; cook until light golden brown on both sides, about 5 minutes. Add wine and sugar to pan; bring to a boil; reduce heat to medium low. Cook, stirring occasionally, until wine reduces by half and chorizo absorbs flavor of the wine, about 10 minutes.
2. Transfer chorizo and wine sauce to serving dish. Sprinkle with parsley.

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Sazón with Coriander and Annatto

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