Traditional Chorizo e Pane
Traditional Chorizo e Pane



  • 2 tbsp olive oil
  • 1 shallot, sliced
  • 1 garlic clove, chopped
  • 300g chorizo, cut into 2.5cm chunks
  • 2 bay leaves
  • 200ml red wine
  • Heat up a frying pan, and add the olive oil along with the shallot and garlic, and fry for a couple of minutes to soften. Add the chorizo to the pan, and fry to 2 minutes to crisp and release the oils. Toss in the bay leaves and pour in the wine, then cook for about 10 minutes, or until the wine has reduced to just cover the meat in a thick glaze. Serve hot with bread.
10 mins
2 serving

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