Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes. 2. Transfer the chorizo to a work ...

Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad ...

Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any ...

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage ...

Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms ... Guggenheim Museum designed by Frank Gehry in Bilbao, Spain. A Rioja red wine is best with ...

Remove from heat. With a slotted spoon, transfer chorizo to a large bowl. Set aside. Return pan to medium-high heat. Add clams and white wine, cover, and cook, shaking pan occasionally ...