Updated: Oct 5, 2020
This simple Pintxo Sautéed chorizo with red wine is so simple to make and such a crowd-pleaser.
4 medium sized potatoes, peeled, drained and squeezed dry
Salt and pepper
75 g Chorizo, cut into cubes
1 and 1/2 cup red wine
1 bay leaf
1 teaspoon black pepper
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon Spanish Olive oil
In a medium-size bowl, toss potatoes with salt, pepper and olive oil.
Preheat oven to 200ºC. Lightly grease 6 muffin tin cups with olive oil. Place 2 tablespoons potato mixture into each cup and press against bottom and up sides creating a nest.
Bake for 25-30 minutes until the nest edges are dark golden. Cool for 10 minutes. Carefully and using a fork or small spoon remove nests and place on a wire rack.
Sautéed chorizo with red wine:
Heat 1 tablespoon olive oil in a small pot and sauté the onion and garlic for 4-5 minutes.
Add the chorizo and cook 2 minutes.
Add the red wine, bay leaf and black pepper.
Simmer for 15 minutes over low heat.
Place potato nest on a platter. Add 1 tablespoon of sautéed chorizo to each nest. Serve right away.
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.