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 ...

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 ...

Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms, bell pepper ... I first enjoyed a dish similar to this at the Guggenheim Museum designed by ...

Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tbsp of red wine vinegar and ... Finely slice the chorizo, add to the pan for the last 2 minutes ...

After that, I add the red bell pepper ... seafood and chorizo is perfect for sharing with family and friends. You can pair it with a glass of Sangria or a refreshing white wine to complete the ...