Let’s cook Chorizo al Vino Blanco | Easy White Wine Chorizo

On By NoémiIn Tapas

I’ve seen a bunch of you asking for quick and easy Spanish tapas recipes in the comments, so…

… ask, and you shall receive!

Let’s explore the tastes of Spain, one tapa at a time – … and today, the tapas party continues with our next dish: Chorizo al Vino Blanco.
It’s literally just chorizo sausage simmered in rich, garlick-y white wine, but somehow this combo turns into something waaay more than you think…. – the smoky chorizo soaks up the wine, deepens the flavour, and gets all juicy and tender.

Juicy slices of chorizo in a light white wine sauce, served in a rustic tapas dish with pieces of bread on the side, all set on a colorful Spanish tiled table.

The dish is super popular all over Spain in tapas bars, served with a chunk of bread on the side to dip-dip into all that sauce….

Ingredients:

  • 300 g chorizo
  • 200 ml white wine
  • 2 – ∞ garlic cloves
  • Bay leaves
  • A splash of olive oil

⏱️ prep time: 5 minutes
⏱️ cooking time: 15-20 minutes

Flat lay of ingredients for chorizo al vino blanco: sliced Spanish chorizo, a bottle of white wine, garlic cloves, olive oil, fresh parsley, and crusty bread, all arranged on a decorative Spanish tile surface.
  • First things first, let’s slice the chorizo into thick pieces.
  • Heat up the pan with a splash of olive oil over medium heat.
  • Cook both sides of the chorizo, and let it sweat – no need to crunch it up.
ices of Spanish chorizo arranged on a cutting board, ready to be cooked.
Chorizo slices added to the pan, beginning to sizzle and release their oils.
Chorizo slices added to the pan, beginning to sizzle and release their oils.
  • Optional step incoming since the original recipe doesn’t contain garlic…
    BuuuUuuUuut if you want an extra kick of flavour, then just crush 1-2 cloves of garlic and add it to the pan – let it sizzle, but don’t let it brown too much.
  • Also, add a bay leaf or two.
Garlic cloves lightly sautéing in olive oil in a pan until fragrant.
  • Neeext, pour in the white wine, bring to a simmer – no need to bubble like crazy.
White wine being poured into the pan with sizzling chorizo and garlic, creating a fragrant simmer.
  • Let it cook for like 10 minutes, until the wine has reduced and thickened into a more sauce-y texture.
  • … and taaa daaa, your chorizo al vino blanco is ready!
  • Serve it hot, with plenty of bread for dipping – duh.

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And now, tell me – … you may receive a recipe again… – what is your favourite tapas when you are eating out in Spain?

Aaaanyways,

See you at the next one,

Noémi

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14 thoughts on “Let’s cook Chorizo al Vino Blanco | Easy White Wine Chorizo”

    1. I’m on it! The bravas recipe is coming soon 🙂
      … speaking of prawns – I’m working on the gambas al ajillo and gambas pil pil recipe too!

      Reply

  2. Growing up in New York City, I took Chorizo for granted. But around here in my area of Massachusetts, there is only the anemic supermarket stuff.

    You’ve just made my taste buds ache for some good chorizo!

    Reply

  5. Your blog has a sleek and professional look -visually appealing with graphics that are spot on. As for the recipe, the dish looks mouthwatering, and your instructions are wonderfully clear and easy to folloiw. I’m intrigued a d definitely want to give it a try! That said, I am not a big meat eater, do you think a freshwater fish could work as a substitute for the chorizo? And for my family, I am curious about your thoughts on using bratwurst instead.i”d love to hear how flexible you think the dish might be with these variations.

    Reply

  9. We also made a version of this recipe after our visit to Spain, but used cider instead of vino blanco and it was just as good. But I think we’ll follow your recipe next time 😉.

    Reply

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