Chorizo Braised in Red Wine with a Manchego & Hazelnut Crust

For the chorizo:

• 10 oz cured chorizo sausage, sliced into ½-inch rounds
• 1 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 small red onion, finely chopped
• ¾ cup dry red wine
• 1 tbsp honey
• 1 sprig fresh thyme (or ½ tsp dried)
• Black pepper, to taste

For the crust:

• ½ cup toasted hazelnuts, finely chopped
• ⅓ cup grated Manchego cheese
• 1 tbsp breadcrumbs
• 1 tbsp olive oil

To finish:

• Crusty bread, for serving

Here’s How:

1. Cook the chorizo: Heat the olive oil in a medium pan over medium heat. Add the chorizo slices and cook for 2-3 minutes until they start to release their paprika-rich oils.
2. Build the sauce: Add the red onion and garlic to the pan, cooking gently for another 3 minutes until softened. Pour in the red wine, add the honey and thyme, and let it simmer for 10-15 minutes until reduced and slightly sticky.
3. Make the crust: In a small bowl, mix together the chopped hazelnuts, Manchego, breadcrumbs, and olive oil.
4. Finish under the broiler: Transfer the chorizo and its sauce to an ovenproof dish if needed. Sprinkle the hazelnut crust over the top and place under a hot broiler at 425°F (220°C) for 2-3 minutes until golden and bubbling.
5. Serve: Serve warm with chunks of crusty bread to mop up all that delicious

Chef’s Note:

For a smoky twist, try adding a pinch of smoked paprika to the crust. Hazelnuts toast beautifully and give a lovely crunch that stands up to the richness of the chorizo — a perfect bite of Spain meets Oregon.