Make and serve with a bold dry red like Morovino Red Sun.
2 4-ounce pieces of Chorizo (dry Spanish Chorizo works best)
1 bottle dry red wine (like Morovino Red Sun)
7 garlic cloves
4 bay leaves
¼ t. red pepper flakes
Combine all the ingredients in a deep skillet and bring to a boil. Reduce heat to medium low, cover and simmer for 15 minutes. Transfer Chorizo to a cutting board and slice diagonally to ½” thick. Place slices in a shallow serving bowl and cover with 1 cup of hot poaching liquid. NOTE, this holds really well on a buffet if you put it in a small crock pot to keep warm.