Red wine chorizo

Red wine chorizo tapas recipe. The star of any Spanish spread.

It’s officially tapas season and I’m deep in my Spanish summer era. If my dinner isn’t served in miniature bowls with a generous side of sangria and sunshine, I’m not interested. And honestly, this red wine chorizo is potentially the start of the whole spread. I say potentially, because I actually can’t decide which element I like best, it changes day by day tbh. Back to this chorizo…think rich, smoky, garlicky flavour that clings to golden pieces of sizzling mini chorizo. It’s giving holiday in the first bite.

This dish is incredibly simple but feels restaurant-level impressive. You take halved mini cooking chorizo and give it a gorgeous char in the pan, before letting it simmer gently in reduced red wine infused with garlic, fresh parsley, salt and pepper. The result? A glossy, sticky sauce that coats every piece like a dream.

It’s one of those dishes that makes people think you’ve pulled out all the stops, but secretly it only took max 30 minutes and one pan. Low effort, high reward. We love to see it.

My go-to tapas line-up

When I’m building my ultimate Spanish-style table spread, these are the dishes I can’t live without:

Patatas bravas = crispy potatoes with spicy tomato sauce (would you expect anything less from the Potato Queen?!)
Pan con tomate = fresh tomato and garlic on toasted bread
Garlic chilli prawns = sizzling and fiery with a crusty baguette
Sun-dried tomato dipping oil = perfect for bread dunking
Crispy cube potatoes with whipped feta = Poppy Cooks twist, of course

Add this red wine chorizo to the mix and you’ve got a plate worth showing off.

Whether you’re hosting a casual garden party, planning a date night, or just treating yourself to a solo tapas board, this chorizo dish deserves a permanent spot on your menu.

FAQs

Can I use regular sliced chorizo instead of mini cooking chorizo?
Yes, just make sure it’s raw cooking chorizo, pre-cooked won’t absorb the wine as well.

What type of red wine is best for this dish?
A dry Spanish red like Rioja or Tempranillo is perfect, but anything medium-bodied will do.

How long does it keep?
You can store leftovers in the fridge for up to 3 days, just reheat gently on the stove.

Can this be made alcohol-free?
Yes! Swap the red wine for a mix of grape juice and a splash of red wine vinegar for acidity.

By Poppy Cooks

https://www.poppycooks.com/recipes/red-wine-chorizo/

This red wine chorizo tapas recipe is rich, smoky, and bursting with flavour. Made with garlic, parsley, and mini chorizo, it's the perfect Spanish small plate for summer entertaining or tapas nights at home. Ready in 15 minutes!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves 2 as part of a tapas spread

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Ingredients

Metric Imperial

Metric

200g mini cooking chorizo, halved
250ml red wine
3 cloves garlic, peeled but left whole
Small bunch fresh parsley, roughly chopped
Salt and pepper

Imperial

7oz mini cooking chorizo, halved
8.5fl oz red wine
3 cloves garlic, peeled but left whole
Small bunch fresh parsley, roughly chopped
Salt and pepper

Instructions

Preheat a pan over a high heat and tip in the halved chorizo sausages and cloves of garlic. Pan fry until lightly charred, then pour in the red wine.
Bring to a bubble and cook for 10 minutes or so, until reduced and coating the chorizo. Season to taste and serve with a sprinkling of chopped parsley, plus some crusty bread for dunking in the oily, red wine goodness.