This super easy, savoury Spanish classic is famed for its bold flavours and at Hotel Montreal Polo Bar and Restaurant Head Chef Jay Refugia mixes things up by adding vegetables to enhance the flavour of the sausage, turning it into a comforting and filling tapas meal. Whatever you do, make sure it’s served with chargrilled bread (preferably sourdough ciabatta). Serves 4.

Shopping List

• 400g semi-cured cooking chorizo
• 1 carrot
• 1 stalk celery
• 1 medium red onion
• 1 red capsicum
• 4 cups dry red wine

Making it Happen

Slice the chorizo into 2cm slices. Heat a heavy-base pan, add onions, carrots, celery and capsicum until translucent, followed by the chorizo. Cover with the wine and bring to a boil, then lower the heat and let simmer until almost all the wine has evaporated. Serve hot with chargrilled sourdough ciabatta.