Spanish Chorizo In White Wine Sauce Recipe

Prepare chorizo

Slice 12 oz Spanish chorizo into 1/4-inch (6 mm) rounds. If using a cured hard chorizo, slice thin; if using a softer fresh/semi-cured chorizo, you can halve rounds.

Heat a large sauté pan or shallow skillet over medium heat. Add 1 tablespoon olive oil. When the oil shimmers, add the chorizo slices in a single layer (work in two batches if needed). Cook without stirring for 1–2 minutes to render fat and get some browning, then flip and brown the other side 1–2 minutes. Remove browned chorizo to a plate, leaving rendered fat in the pan.

Sprinkle 1 teaspoon Spanish smoked paprika over the chorizo as it rests, tossing lightly to coat. Reserve.

Lower heat to medium-low. If the pan looks dry, add up to 1 tablespoon more olive oil. Add 1 cup finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add 4 thinly sliced garlic cloves and 1 cup thinly sliced red bell pepper (if using). Cook for 1–2 minutes until fragrant and the garlic begins to color lightly — avoid burning the garlic.

Increase heat to medium-high. Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits (fond) with a wooden spoon. Let the wine bubble and reduce by about half, 3–4 minutes. This concentrates flavor and cooks off most alcohol.

Add 1 cup low-sodium chicken stock (or water) and 1 bay leaf. Return the browned chorizo and any accumulated juices to the pan. Sprinkle 1 teaspoon crushed red pepper flakes if you want a bit more heat. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 8–10 minutes so the chorizo flavors infuse the sauce.

Stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh parsley. Taste the sauce and add up to 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper as needed — note that chorizo can be salty, so taste before adding all the salt.

If you prefer a slightly thicker sauce, simmer 1–2 minutes longer; for a silkier finish, swirl in a small knob (about 1 teaspoon) of unsalted butter off heat. Remove and discard the bay leaf.

Spoon the chorizo and white wine sauce into a shallow serving bowl. Garnish with additional chopped parsley. Serve immediately with crusty bread, crostini, or boiled/new potatoes to soak up the sauce (4 servings).