Braised Chorizo

Serves 16
Hearty enough to serve solo, chorizo can also constitute part of a larger Spanish-style tapas. Manchego cheese, olives, and Marcona almonds -- a traditional trio -- complete the Spanish theme.


  • 1 pound dried Spanish chorizo, pricked several times with a fork
  • 1 bottle dry red wine, such as Rioja
  • 4 garlic cloves, thinly sliced
  • 6 sprigs fresh oregano, plus more for garnish
  • 4 strips orange zest (each about 4 inches long and 1 1/2 inches wide)


  1. Place all of the ingredients in a medium saucepan. (Wine should come halfway up sides of chorizo.) Bring to a boil over medium-high heat.
  2. Reduce heat, and simmer, flipping chorizo once, until sausage is tender and liquid has been reduced by half, about 20 minutes. Discard oregano sprigs.
  3. Cut chorizo diagonally into 1/4-inch-thick slices, and arrange on plates. Drizzle with braising liquid, and garnish with additional oregano sprigs.
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