Chorizo al vino



  1. Add 1 tablespoon of olive oil to pan, then cook chorizo. Stir continuously for 10 minutes on a low heat.
  2. Add red onion, garlic and thyme and turn up the heat to medium.
  3. Once caramelised, add good quality red wine and leave to reduce on a medium heat for 5-6 minutes.
  4. Add chicken or vegetable stock and leave to reduce for 5 minutes then take off the heat.
  5. Roughly chop a handful of parsley and add to the pan along with a drizzle of olive oil.