Learn how to cook Two tapas with chorizo plum packet and chorizo in Rioja.
For 4 people:
- 8 mini chorizo picante
- 2 red onions
- 1 clove of garlic
- 3 sprigs of thyme
- 1 bay leaf
- 200 ml dry red wine (e.g. Rioja)
Halve the chorizo lengthways. Peel onions and cut into wedges. Peel and chop the garlic. Leave the chorizo crispy in a pot without fat. Add garlic and onions and sauté.
Wash the thyme and shake dry. Add thyme and bay leaf to the chorizo. Pour in the wine and simmer until reduced by half. Season with salt and pepper. Arrange chorizo in Rioja.