Spicy Chorizo Sausage with Rioja & Honey
Serves 4 as part of tapas
350g spicy cooking chorizo
1 medium red onion, finely sliced
1 clove garlic, chopped
1 tbsp olive oil
1 bay leaf
1½ tbsp honey
Black pepper, to taste
Chopped parsley, to garnish
Crusty bread, to serve
Slice the chorizo into bite-size pieces, then heat the oil in a frying pan and fry them until golden on all sides. This will take about 2 to 3 minutes. Drain on kitchen paper and set aside. Lower the heat and add the onion and sauté slowly until softened for about 4 to 5 minutes. Then add the garlic and cook for a further 1-2 minutes.
Return the chorizo pieces into the pan, increase the heat and pour in the red wine. Bring this to the boil and leave to reduce by two-thirds. Stir in the honey and reduce the liquid further by simmering it slowly for 5 minutes.
To serve, sprinkle over the parsley and serve with crusty bread.