Iberico chorizo in rioja

Iberico chorizo in rioja

Saturday night is curry night in our household as it is for many people in Britain. This is usually a chance for me not to cook and put my feet up, but this time I’d spotted a recipe I was desperate to make a Brazilian dish I ate at las Iguanas. It’s called Xinxim de galinha and I found the recipe on the fabulous the lemurs are hungry blog – it’s one of only two recipes in english that I’ve come across for it. Another dish I ate at Las Iguanas as a starter is rioja chorizo and it seemed like a simple enough dish to make so I thought I’d give it a go myself.

We’re very lucky that our local Morrisons is their experimental “lab store”. Here you can find over 600 types of fruit and vegetables from all over the world plus an extraordinary delicatessen with varieties of charcuterie to rival what you might find in an upmarket London store. Here I found Iberico chorizo and I just had to have it. It works great in this dish, and the flavours are absorbed into the rioja, which should be enthusiastically mopped up with fresh slices of crusty bread.

{Makes about 2 starter sized portions}

25 minutes – Prep time: 10 mins – Cooking time: 15mins


  • 180ml rioja
  • 120g Iberico chorizo
  • 1 small onion
  • 1tbsp tomato paste
  • 15g butter
  • 2 garlic cloves, peeled and crushed with a knife


  1. Half the onion then slice finely. In a saute pan, melt the butter over a medium/low heat and soften the onions by covering the pan and stirring occasionally for about 5 minutes, then add the garlic.
  2. Slice the chorizo into bitesize chunks and add to the pan, cooking for another 3-4 minutes.
  3. Pour in the wine and tomato paste and stir well to combine with the juices, cover and simmer gently for about 10 minutes until the sauce has thickened.
  4. Serve in ramekins with crusty bread.


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