Spanish Chorizo in Red Wine

Instructions

1. Prepare the chorizo
   Slice the chorizo into 1cm thick rounds. If using fresh (soft) chorizo, remove the casings first. If using cured (hard) chorizo, leave the casing on.
2. Sauté the aromatics
   Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Brown the chorizo
   Add the chorizo slices to the pan and cook for 2-3 minutes on each side until they begin to brown and release their oils. The oil will take on a beautiful red color from the paprika in the chorizo.
4. Add the wine and seasonings
   Pour in the red wine, which should sizzle as it hits the hot pan. Add the bay leaf, thyme sprigs, smoked paprika, and honey. Stir well to combine all ingredients. Bring to a gentle boil, then reduce heat to a simmer.
5. Simmer and reduce
   Allow the mixture to simmer uncovered for 15-20 minutes, stirring occasionally, until the wine has reduced by about half and has formed a glossy sauce that coats the chorizo. The sauce should be slightly syrupy but not too thick.
6. Serve hot
   Remove the bay leaf and thyme sprigs. Transfer the chorizo and sauce to a serving dish or serve directly from the pan. Serve immediately with plenty of crusty bread to soak up the delicious sauce.