- 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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