Heat a frying pan with the olive oil and fry the shallot and garlic for 2 minutes, until the shallot is softened. Add the chorizo to the pan for 2 minutes, until it is starting to crisp up and the oil is released.
Add the bay leaves and red wine and simmer until the liquid has reduced to just coat the chorizo.
Rate this recipe
0 People Rated This Recipe
Average Rating