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Iberico chorizo in rioja
Serves 2
Easy
Total time:
A rich warm starter dish full of spanish flavours
Skip to ingredients
- 180ml rioja
- 120g chorizo (preferably Iberico)
- 1 small onion
- 1 tbsp tomato paste
- 15g butter
- 2 garlic cloves, peeled and crushed with a knife
Method
step 1
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.step 2
Slice the chorizo into bitesize chunks and add to the pan, cooking for another 3-4 minutes.step 3
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.step 4
Serve in ramekins with crusty bread.
