Chorizo with Red Wine and Parsley

Clodagh McKenna

Flamin' heck, this recipe isn't half fiery! Stand when back when lighting the wine and serve with lots of crusty bread.

OTHER RECIPES

Clodagh McKenna's favourites

MINI CHOCOLATE CRêPES WITH PLUM AND PORT

get this recipe

FRIED PORK LOIN AND HAM BALLS

Bolitas de flamenquin is a tradition Spanish dish that uses pork marinated in lemon juice wrapped up and fried with Iberian or Serrano ham. The results are crispy and delicious. Make as many as you can because these will disappear!

get this recipe

FRIED WHITE BAIT WITH SPICY TOMATO SAUCE

These small, crispy fish are good eaten piping hot with lots of rich, spicy tomato sauce. Tear bread into hunks and offer it around for dipping in the sauce.

get this recipe

CHORIZO WITH RED WINE AND PARSLEY

Flamin' heck, this recipe isn't half fiery! Stand when back when lighting the wine and serve with lots of crusty bread.

get this recipe

WEST CORK CHEESE FRITTATA SERVED WITH SUN DRIED TOMATO SAUCE

get this recipe

search for more chef recipes

HOW TO PREPARE

Serves 1-2. Cooking time is short.

INGREDIENTS

Extra virgin olive oil
12 slices of chorizo
Dash of red wine
Handful of parsley, chopped
Pepper

Recipe continues

METHOD

Place frying pan over a high heat and add a tablespoonful of olive oil. When the oil begins to smoke then add the chorizo tossing frequently. Then add the red wine, light with a flame and reduce. Serve six slices of chorizo on each plate and drizzle the sauce from the pan over the chorizo followed by the chopped parsley and freshly ground pepper.

SEND THIS RECIPE TO A FRIEND

Please login to forward recipes to a friend.