400g semi cured cooking chorizo sausage
1 stalk celery
1 medium onion
1 red capsicum
4 cups dry red wine
Slice the chorizo into 2cm slices.
Heat a heavy-base pan. Add onions, carrots, and capsicum until translucent, followed by the chorizo.
Add dry red 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.