Chorizo can be found in its raw state but for the purpose of this recipe it is the fermented, cured, smoked sausage which is used. Chorizo can be added as an ingredient to add flavour to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers and Paprika.
If you can’t find Cantimpalitos, (a small Spanish chorizo), you can also use normal sized chorizo, which you will find in all supermarkets, sliced into ½ inch slices.
500g of Cantimpalitos or about 30 ½ inch slices of chorizo
3 tablespoons of extra virgin olive oil
200ml of good dry, red wine (if you are not prepared to drink it, don’t cook with it!)
1 teaspoon of smoked paprika
½ teaspoon of dried thyme
½ teaspoon of dried oregano
½ teaspoon of dried mixed herbs
½ teaspoon of cayenne pepper
A large handful of fresh parsley finely chopped
In a large frying pan, heat up the olive oil over medium-high heat; add the chorizo and fry stirring occasionally, until browned on all sides. This should take about 10 minutes.
Add all of the dried herbs, paprika and cayenne pepper and stir continuously for a further 2 minutes.
Add in the wine and increase the heat to high and boil rapidly until the wine and oil separate and the liquid is a thick consistency.
Transfer the contents of the frying pan to a serving plate and sprinkle over the sea salt and chopped parsley.
Serve with slice French baguette to mop up all those lovely sticky juices.