Tapas recipe: chorizo in white wine

Recipe from ‘Tapas’ by Anna Cabrera and Vanessa Murphy

(Image credit: Nicky Hooper)

There are so many ways in which to enjoy chorizo, said Anna Cabrera and Vanessa Murphy, whether it’s on the BBQ or simply fried in a pan.

Tapas recipe: tomato bread

This classic dish is easy to make – just be sure you have enough sourdough to mop up all the cooking juices.

Ingredients: serves four

350g raw cooking chorizo, left whole
1 medium red pepper, sliced (approx. 85g)
1 medium green pepper, sliced (approx. 85g)
300ml white wine
To serve: plenty of sourdough bread

Method

Heat a dry frying pan over a medium heat. When the pan is hot, add the whole chorizo and cook for 5 minutes to give it some colour. Add the sliced peppers and cook, tossing occasionally, for 4 minutes.
Add the wine to the pan, reduce the heat to low and cook for around 25-30 minutes, until the wine has reduced but there’s still enough for some bread soakage.
Once it’s cooked, cut the chorizo into 2cm pieces in the pan, then it’s ready to serve with a large chunk of bread.

Recipe from “Tapas” by Anna Cabrera and Vanessa Murphy, published by Blasta at £13. To buy from The Week Bookshop for £9.99, call 020-3176 3835 or visit theweekbookshop.co.uk