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.
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