Chorizo with Red Wine Onions and Dates
Elevate your next dinner or tapas night with this bold and flavorful Chorizo with Red Wine Onions and Dates. This recipe combines the smoky, spicy richness of golden-browned chorizo sausage with the decadent sweetness of dates and the sophisticated depth of red wine-infused onions. Minced garlic and a hint of paprika enhance the savory aroma, while a garnish of fresh parsley adds a touch of brightness to this hearty dish. Ready in just 30 minutes, it’s perfect as a shareable appetizer or a satisfying main when paired with crusty bread. Whether for a cozy dinner at home or an impressive dish for guests, this Spanish-inspired creation is guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams chorizo sausage, uncooked
- 2 tablespoons olive oil
- 2 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 150 milliliters red wine
- 10 pitted dates, halved
- 0.25 teaspoons paprika (optional, for garnish)
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Slice the chorizo into bite-sized pieces (about 1 inch/2.5 cm thick).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo slices and cook for 4-5 minutes, turning occasionally, until browned on all sides. Remove the chorizo from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium-low and add the thinly sliced red onions. Cook for 5-6 minutes, stirring occasionally, until the onions start to soften.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.
Pour the red wine into the skillet with the onions and garlic. Stir to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring the wine to a simmer.
Add the halved dates to the skillet and stir. Let the mixture simmer gently for 5 minutes, allowing the wine to reduce slightly and the dates to soften.
Return the browned chorizo slices to the skillet. Stir everything together to coat the chorizo with the red wine sauce. Cook for another 3-4 minutes to heat the chorizo through and blend the flavors.
Season the dish with salt and black pepper to taste. If desired, sprinkle with a pinch of paprika for added smokiness.
Transfer the chorizo and red wine onions to a serving dish. Garnish with chopped fresh parsley and serve warm with crusty bread or as part of a tapas spread.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 43.2 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
