• 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 small onions or large shallots, halved and sliced
  • 2 large cloves garlic
  • 2 bay leaves
  • Salt and pepper
  • 1 pound Spanish chorizo (I use Gaspar’s), sliced on bias about half-inch thick
  • 1 cups red wine, such as Rioja

Heat a skillet over medium-high heat with EVOO, 1 turn of the pan. Add onions and garlic, and toss with bay leaves a couple of minutes to soften. Add chorizo and brown; add wine and reduce to 1/4 cup.

Transfer to platter and serve.


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