Chorizo with Sherry, Pine Nuts and Currants

Oh this is a bit silly, no? Hardly anything written in the last couple years.

This is one of my desperation dinners.  I just noticed that the title of the post almost gives you the entire recipe.

Add a bit of crusty bread, maybe some manchego, and a bottle of wine (if J wants some, me I can do with water)


  • 3/4 lb chorizo bilbao
  • 1/4 c toasted pine nuts
  • 1/4 c currants
  • 1/2 c dry sherry
  • 1/2 c chicken or vegetable stock
  • some chopped parsley
  • olive oil


  1. Heat olive oil in a pan.  Cook the chorizo til golden and just cooked.  Remove and slice in 1/4″ to 1/3″ diagonals.
  2. Return chorizo to pan.  Add currants, sherry, and stock. Simmer for about 10 or so minutes until currants are plumped and chorizo is flavored with sherry.
  3. Transfer to a plate, sprinkle with pine nuts and parsley.

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