Chorizo with Wine
Chorizo al VinoIn 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.
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.|
If you still haven’t tried seasoning meat with GOYA® Mojo Chipotle, you’re missing out on a kicked-up flavor with smoky notes.