What haven’t I done before?

I haven’t braised meat before. This was a deliciously rich dish but the flavour of the chorizo really worked with a deep red wine.

Ingredients (serves 2-4 as part of a selection of tapas):

1 x Red onion, diced
1 x Garlic clove, crushed
300g x Chorizo, diced in thick slices
2 x Bay leaves
200ml x Spanish red wine
Olive oil

Method:

1. Sauté the onion and garlic in a pan until soft.
2. Add the chorizo and cook until crispy (be careful not to burn as this can easily be done).
3. Add in the red wine and bay leaves, simmer until the red wine is slightly covering the chorizo – around 15-20 minutes.
4. Remove the bay leaves and serve in a small dish.