Iberico chorizo in rioja

Half the onion then slice finely. In a saute pan, melt the butter over a medium/low heat and soften the onions by covering the pan and stirring occasionally for about 5 minutes, then add the garlic.

Slice the chorizo into bitesize chunks and add to the pan, cooking for another 3-4 minutes.

Pour in the wine and tomato paste and stir well to combine with the juices, cover and simmer gently for about 10 minutes until the sauce has thickened.

Serve in ramekins with crusty bread.