Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes. 2. Transfer the chorizo to a work ...

Add the chorizo and fry gently until the chorizo starts to crisp slightly, this should take about 5-7 minutes. Add the red wine and simmer for 5 minutes, or until slightly reduced. Add the broad ...

Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any ...

Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms ... Guggenheim Museum designed by Frank Gehry in Bilbao, Spain. A Rioja red wine is best with ...

Remove from heat. With a slotted spoon, transfer chorizo to a large bowl. Set aside. Return pan to medium-high heat. Add clams and white wine, cover, and cook, shaking pan occasionally ...