This proposal starts with sliced, ready-to-eat cured chorizo. Cook the onion sauce first, then add chorizo near the end to warm without prolonged simmering. It is a small tapa for four, not a main course. Choose a pan where the slices can spread rather than pile up.
Soften the onion, simmer wine with water, then add cured chorizo. Adjust the sauce with water and taste before salting. To avoid wine, replace it from the start with stock without added salt.
Ingredients and timing for 4 appetisers
4 tapas · Preparation: 10 min · Cooking: about 20 min · Approximate total: 30 min.
Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.
- 160 g ready-to-eat cured chorizo, sliced
- 150 g onion, finely sliced
- 1 garlic clove, chopped
- 150 ml red wine
- 75 ml water, plus extra if needed
- 1 tablespoon olive oil
- Bread to serve, optional
- Wine alternative: 150 ml vegetable stock without added salt
Step-by-step method
- Check that the pack says cured and ready to eat; remove any inedible casing. This preparation does not replace cooking instructions for fresh chorizo.
- Soften onion with oil over low heat for about 8–10 minutes. Add garlic and stir without burning.
- Take the pan off the heat to add measured wine and water; do not pour from a bottle over a flame. Return to a gentle simmer for about 5 minutes, keeping some sauce.
- Add cured chorizo slices and warm gently for about 3–5 minutes, stirring carefully. Check thin slices sooner and avoid prolonged simmering.
- Add a little water if the sauce reduces too far. Taste the cooked sauce before adding salt; chorizo already contributes its own. Serve warm with bread separately.
- For the version without wine, use stock from step 3. The flavour will differ. Cooking with wine does not guarantee that all alcohol disappears; do not describe the original version as alcohol-free.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
This recipe uses cured chorizo. Check designation, slice thickness and storage; do not transfer its warming time to another sausage type.
Check allergens in chorizo, wine and bread. Heavy reduction also concentrates salt; add water before reducing further.
Refrigerate leftovers promptly in shallow containers: no more than 2 hours at room temperature, or 1 hour above 32 °C. Reheat to 74 °C at the centre.
Cooking and storage: FoodSafety.gov · FoodSafety.gov. Alcohol retained during cooking: USDA table.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Which chorizo to choose and how much you need
This proposal needs 160 g of ready-to-eat cured chorizo. Find chorizo among the sliced charcuterie and add the declared weights of your chosen packs; do not assume all weigh the same.
Each card shows the product price, not the total recipe cost. Check designation, ingredients and storage. The Iberian charcuterie collection has other formats; do not replace with fresh chorizo or another sausage without adapting preparation.