Another easy appie for my fabulous readers! Have you totally gotten the impression that I only make easy stuff? Because that's pretty much bang-on.
3 Tbsps extra-virgin olive oil
1 1/2 lbs cured but soft chorizo, sliced 1/2 inch thick
1/3 cup dry red wine
baguette for serving/sopping up the sauce
I just love when a recipe calls for red wine. The smell is so stimulating.
In a skillet over medium heat, heat olive oil. Add the chorizo slices and cook until they begin to turn a deep brown on one side (3-5 mins). Stir & flip as they cook, until the chorizo is brown all over -- about another 4 minutes. Carefully add the wine and let it simmer, scraping the pan to deglaze it, until it has reduced somewhat but is still saucy.
Pour the chorizo and juices into a dish and serve with the baquette. Enjoy!
Source: Fine Cooking