Chorizo Al Vino

This is a great Spanish tapas dish. We heated a pan over a medium heat before adding roughly chopped pieces of chorizo. We sauteed them until they had a slight colour. We added 4 bashed cloves of garlic and peeled lemon zest (like ribbons).

We poured over a third of a bottle of red wine (Tempranillo, to keep in with the Spanish theme). We brought it to the boil, reduced the heat and simmered for about 15 mins.

We served it warm in ramekins with cocktail sticks.