Popular
Latest From the Show
Chorizo and Wine
How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner
How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…
How to Make Capon's Tailgating Meatball Hero Bar | Chef Josh Ca…
How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…
How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…
The Sleep Doctor's Tips for Falling + Staying Asleep (His Favori…
How to Make an Elvis Banana Bread Sandwich | The Potash Twins
How to Make Roasted Olives and Popcorn | Jason Smith
How to Make Honey Mustard and Onion Pretzel Bites | The Potash T…
A Top NYC Dermatologist's Skin + Hair Routine You Set and Forget…
How to Make Chocolate Almond Celebration Cake | Jacques Torres
How to Make Miso Chocolate Chip Cookies
Fault Line Cake Tutorial With Cake Boss Buddy Valastro
How to Make Caper Chimichurri with Mixed Grill | Rachael Ray
How to Make Crispy Sweet Potato Fries | Donal Skehan
How to Make Buffalo Roast Chicken With Blue Cheese Salad | Donal…
Popular Shows Ending in 2022 + More Must-See TV and Movies to Wa…
How to Make Rach’s Tuscan Cacciatore | Chicken Thighs with Mushr…
How to Make Chicken Panini or Pressed Phillies with Fontina | Ra…
Ingredients
- 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
Preparation
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.
MORE:
Spanish-Style Chicken with Crispy Chorizo and Chimichurri
Shrimp and Chorizo Bites
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
