4 Serves
60 Mins
Slice the chorizo into bite-sized rounds using a chef's knife on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgCalcium
47 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
723 mg / 4,700 mgSodium
1792 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
20 g / 20 gCholesterol
143 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat a splash of olive oil in a large skillet over medium heat.
Add the sliced chorizo to the skillet and sauté until lightly browned and the fat has rendered.
Pour in the red wine, ensuring the chorizo is mostly submerged, and bring to a gentle simmer.
Continue to simmer the mixture for 35 minutes until the wine has reduced into a thick, glossy sauce.
40
g46
g51
g
Lebanese
American