Chorizo Al Vino Tinto
Photography Brook Serene.
We were lucky enough to have Jay Refugia, head chef of Hotel Montreal's Polo Bar and Restaurant share his recipe for Chorizo Al Vino Tinto.
From his restaurant's small plates and tapas menu, this simple and comforting dish boasts bold flavours,. Exquisitely cooked with red wine, it showcases the depth, character and flavour of fermented grapes.
INGREDIENTS
400g semi cured cooking chorizo sausage
1 carrot
1 stalk celery
1 medium onion
1 red capsicum
4 cups dry red wine
METHOD
Slice the chorizo into 2cm slices.
Heat a heavy-base pan. Add onions, carrots, and capsicum until translucent, followed by the chorizo.
Add dry red wine and bring to a boil, then lower the heat and let simmer until almost all the wine has evaporated. Serve hot with chargrilled sourdough ciabatta.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.