(Optional) If you have lots of time in your hands, put the grill on, spread it on an oven dish, add grated cheese all over the top, add a few knobs of butter and stick it in for 10 minutes or so until golden and crusty on top. For the chicken, heat a frying pan over a medium heat and add the chicken which has been marinating. Add the garlic and cook for a few mins more. Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Once the onion has softened add the chorizo and spices. Serve scattered with parsley and some crusty bread to mop up the spicy juices. Add the rice to the onion mixture and stir to coat the grains. Add the red wine and bay leaves and cook over a gentle heat until the red wine reduces and is coating the chorizo, about 10 minutes. Brown all over, then add the wine and stir in the honey. New! Recipe from Good Food magazine, June 2015. The secret to a tasty red wine chorizo is to reduce the red wine until it becomes syrupy, adding a generous dollop of honey, so the chorizo gets coated in a lovely sweet red wine syrup. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Push the onion and garlic to the side of the pan and add the chorizo. It is also the ideal tapas recipe for a dinner party because you can prepare it in advance, is easy to serve and it will be a popular dish with your guests. Meanwhile, in a saucepan heat the stock with the passata. Good Food DealReceive a free Graze box delivered straight to your door. Always listen to Jamie Oliver on this one and keep some of the magic liquid that is the water where the pasta boiled, just in case. Add a splash of water if the pan is looking dry. These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread. 6. Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. https://www.bbcgoodfood.com/recipes/sauteed-chorizo-red-wine Stir every now and then to make sure the chorizo isn't burning. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.

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