Chorizo in Red Wine

300 g. fresh chorizo or semi-curado

1 teaspoon olive oil

½ cup red wine (eg Rioja/tempranillo)

1 bay leaf

1 clove garlic peeled but left whole

1 teaspoon parsley chopped, to serve

Cut the chorizo into even slices (1 cm thick).

Warm the oil in a small skillet/frying pan over a medium heat and add

the slices of chorizo in a single layer. Cook for around 3-4 minutes until

starting to crisp then turn over.

Cook for a couple minutes on the other side then add the wine to the pan.

Tuck the bay leaf and whole, peeled garlic clove in between or under the

chorizo slices.

Once the wine comes to the boil, reduce the heat slightly and simmer

for around 15-20 minutes until the wine has reduced by about half and

become slightly more syrup-like. Remove from the heat and serve either

in the skillet or a terracotta dish, topped with a little chopped parsley.