Rioja Recipe: Rioja Poached Chorizo

The Rioja region has long been known for the delicious chorizos it produces.
Increasingly, chorizo from Rioja is becoming more readily available in most
specialty stores and many supermarkets in the United States.

1 8-ounce piece of dried chorizo
1 750ml bottle of red Rioja
6 garlic cloves
1 bay leaf


  1. Slice chorizo into ¼-inch pieces.
  2. In 8 or 9 inch sauté pan over medium heat, combine chorizo, garlic, bay leaf and wine; cover and poach for 20 minutes. Remove cover; continue cooking, turning each piece of chorizo halfway through, until liquid has reduced by half, about 30 minutes.
  3. Remove bay leaf; transfer chorizo mixture to bowl. Serve immediately!

Yield: serves 4 as a side dish.

Rioja Pairing: Chorizo is garlicky, fatty and salty so it needs a wine with good acid and good fruit! This dish will stand up well to a wine that has seen more time in oak like a Reserva or Gran Reserva.

Chef Note: Be sure to use a dried chorizo when following this recipe. Although fresh chorizos are delicious, they are not appropriate for this preparation, as they will fall apart during the cooking process. This recipe can be prepared ahead of time and re-reheated before serving.

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