Chorizo Al Vino Gf Recipe

Prepare the chorizo

If using sausage links, remove casings and crumble the chorizo into 1/2-inch pieces. Alternatively, slice into 1/2-inch rounds for a chunkier presentation.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and let it warm until shimmering.

Add the chorizo to the skillet in a single layer. Cook, stirring occasionally, until the pieces are browned and release their fat, about 6–8 minutes.

If the chorizo renders a lot of fat, spoon off and reserve 1 tablespoon; leave enough fat in the pan to sauté the aromatics (or add oil if lean).

Add the diced onion to the pan and sauté in the chorizo fat over medium heat until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook, stirring constantly, until fragrant, about 30–45 seconds. Stir in the smoked paprika and red pepper flakes (if using) and cook for another 15–20 seconds to bloom the spices.

Increase heat to medium-high. Pour in 1 cup dry red wine to deglaze the pan, using a wooden spoon to scrape up browned bits from the bottom.

Bring the wine to a gentle boil and allow it to reduce by about half, 4–6 minutes. This concentrates flavor and cooks off most alcohol.

Add 1/4 cup chicken or vegetable stock to loosen the pan fond if the mixture looks dry; stir to combine.

Reduce heat to medium-low and simmer until the sauce is glossy and slightly thickened, about 3–4 minutes. Taste the sauce and add kosher salt and freshly ground black pepper as needed.

Stir in the chopped parsley to brighten the dish and fold everything together. Cook for another 30 seconds to 1 minute to marry flavors.

Transfer the chorizo al vino to a warmed serving dish. Serve hot with lemon wedges on the side to squeeze over just before eating (optional).

Pairing/suggestions: Serve with crusty gluten-free bread or over creamy polenta or rice. For tapas-style service, keep warm in a small cazuela or ovenproof dish at 200°F (95°C).