Sautéed Chorizo with Red Wine
- 1-½ lb. cured but soft chorizo, cut into 12-inch-thick slices
- 3 Tbs. extra-virgin olive oil
- 1/3 cup dry red wine
- Good country bread, cut into large cubes
Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chorizo slices and cook until they begin to turn a deep brown on one side, 3 to 5 min. Stir and continue to cook, stirring occasionally, until the chorizo is deeply browned all over, about 5 min. more. Carefully add the win...