- 6 Cured chorizo sausages
- 1 Bottle of red wine (such as Rioja)
- 5 Garlic cloves (crushed)
- Handful of oregano
- Tablespoon of lemon zest
- Black pepper
Place all of the ingredients in a large terracotta cazuela.
Pour in the wine so that the chorizo sausages are half to two thirds submerged. Bring to boil then reduce the heat and simmer.
Turn over the chorizos and continue to cook for 12 – 15 minutes.
Once cooked, cut the chorizo into segments and place on cocktail sticks ready to serve.