{"id":20,"date":"2014-12-28T14:11:31","date_gmt":"2014-12-28T13:11:31","guid":{"rendered":"http:\/\/tapas.ch\/?p=20"},"modified":"2023-02-05T22:47:34","modified_gmt":"2023-02-05T21:47:34","slug":"chorizo-en-vino-tinto","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/chorizo-en-vino-tinto\/","title":{"rendered":"Chorizo en vino tinto"},"content":{"rendered":"<p>(Chorizo-Wurst in Rotwein)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>150-200 g pikante Chorizo (ganze Wurst)<\/li>\n<li>2dl spanischer Rotwein<\/li>\n<li>3 getrocknete Lorbeerbl\u00e4tter<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Chorizo-Wurst pellen und in etwas dickere Scheiben schneiden (ca. 1cm).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<ul>\n<li>Chorizo-St\u00fccke in eine kleine Pfanne geben und mit Rotwein begiessen.<\/li>\n<li>Lorbeerbl\u00e4tter zuf\u00fcgen und offen ca. 15 Minuten k\u00f6cheln lassen. Dabei gibt die Chorizo ihre Gew\u00fcrze und Fett an den Sud ab, so dass er w\u00fcrzig wird.<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Tipp<\/strong><\/p>\n<ul>\n<li>Der Sud sollte etwas einkochen und leicht cremig werden. Dabei aufpassen, dass er zum Schluss nicht zu schnell verdampft. Evtl. noch etwas Rotwein nachgiessen.<\/li>\n<li>Die Chorizo Wurst kann man heiss oder lauwarm essen. Zum Beispiel mit Zahnstochern herauspicken. Man kann sie problemlos einen Tag im K\u00fchlschrank lagern, dann aber wieder etwas erw\u00e4rmen, damit sich das Fett verfl\u00fcssigt.<\/li>\n<li>Chorizo ist <em>die<\/em> spanische Wurst schlechthin. Sie besteht aus Schweinefleisch, Knoblauch und viel Paprika. Man kann sie roh essen oder in unz\u00e4hligen Rezepten verarbeiten.<\/li>\n<li>Conde de Valdemar ist einer der bekanntesten Weine Spaniens. Der Crianza ist Mainstream. Der Gran Reserva hat da schon mehr zu bieten. Gran Reservas reifen mindestens 2 Jahre im Eichenfass und danach noch 3 Jahre in der Flasche.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">Conde de Valdemar Gran Reserva<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Rioja Alavesa<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">Bodegas Valdemar<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">100% Tempranillo<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.valdemar.es\" target=\"_blank\" rel=\"noopener noreferrer\">www.valdemar.es<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/conde-de-valdemar-gran-reserva\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-56 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Conde-de-Valdemar-Granreserva-208x300.jpg\" alt=\"Conde de Valdemar Granreserva\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Conde-de-Valdemar-Granreserva-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Conde-de-Valdemar-Granreserva-710x1024.jpg 710w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Conde-de-Valdemar-Granreserva.jpg 1620w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Chorizo-Wurst in Rotwein) Zutaten 150-200 g pikante Chorizo (ganze Wurst) 2dl spanischer Rotwein 3 getrocknete Lorbeerbl\u00e4tter &nbsp; Vorbereitung&nbsp; Chorizo-Wurst pellen und in etwas dickere Scheiben schneiden (ca. 1cm). &nbsp; Zubereitung<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/chorizo-en-vino-tinto\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Chorizo en vino tinto<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":21,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fleisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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