Chorizo Rosario in Red Wine

A simple Spanish-style tapas dish cooked in a mini hot skillet with red wine, garlic and good chorizo. Serve it sizzling with crusty bread and watch it disappear.

Ingredients

• 300g chorizo rosario, sliced into chunky coins around 1cm thick
• 150ml red wine
• 2 garlic cloves, finely sliced
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 small sprig fresh thyme, optional
• A small handful of chopped flat leaf parsley
• Crusty bread, to serve

Charlie Oven Setup

Use good quality lump charcoal, ideally Stag Charcoal. Build a small fire, about half a football-sized pile, directly on the fire grates. Never use briquettes. No need to wait for the charcoal to burn down to embers. Aim for around 220°C to 250°C / 425°F to 480°F and cook on the lower rack.

Method

1. Place a mini cast iron skillet or tapas dish onto the lower rack of the Charlie Oven to heat for a few minutes.
2. Add the olive oil and sliced garlic. Let the garlic soften for about 30 seconds.
3. Add the sliced chorizo rosario. Cook for 4 to 6 minutes, turning now and then, until the chorizo starts to colour and release its oils.
4. Add the smoked paprika and thyme, if using.
5. Pour in the red wine carefully and let it bubble.
6. Cook for 3 to 5 minutes until the wine has reduced into a glossy sauce.
7. Finish with chopped parsley and serve straight away with crusty bread.

Why Cook This in Charlie?

The charcoal heat gives the chorizo a deep, smoky edge while the mini skillet keeps everything sizzling at the table. It is quick, bold and exactly the sort of dish that gets everyone reaching in before you have even sat down.