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Chorizo in Red Wine

What you need:

1-2 tbsp olive oil

1 shallot, finely sliced

1 garlic clove, finely chopped

200g fresh chorizo, cut into slices about the thickness of a one pound coin (about 5mm)

1 tsp smoked paprika

2 x bay leaves

200ml red wine

fresh flat leaf parsley, finely chopped (to serve)

What you do:

Heat a frying pan over a medium heat. Heat olive oil and lob in the shallot. Fry for 2 to 3 minutes and then add the garlic. Continue to cook for another 2 minutes. The onion will begin to soften.

Add the chorizo to the pan and fry for another 3 minutes until they have coloured and started to crisp up. Fresh chorizo will exude their own fat into the pan together with some of the paprika, turning this to a lovely bright oily mixture.

Add the bay leaves and red wine. Cook until most of the wine has evaporated off and you are left with a rich unctuous coating to the chorizo.

Tip into a warmed serving dish and sprinkle over a little chopped parsley.

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