This is a simple recipe to make that takes about 15 to 20 minutes and requires little effort. Although we are using white wine, this recipe works equally well with a red wine such as our Tempranillo.
Prick the chorizos so the skin does not burst. Put them in a saucepan, add the garlic and bay laef. Cover the chorizos with the white wine and water until they are fully sumerged. Let it soak some of the liquid for about 1 to 2 hrs. Turn on the heat and boil for 15 minutes or longer until about 90% of the liquid has evaporated. Turn the chorizos occasionally. When about 90% of the liquid hs evaporated, remove the chorizos from the heat and cut them into slices and cover with the sauce. Sprinkle with parsley if you wish and serve with crusty bread to mop up the sauce. Serve with San Martiño's Albariño or Ceres. The sparkling Rose will work too.