This delicious recipe for Chorizo with Sun-Dried Tomatoes and Cider pairs perfectly with Adagio 2020 Cabernet Sauvignon.




  • 2 Tablespoon(s) Olive oil
  • 1 Cup(s) Chopped onion
  • 2 Teaspoon(s) McCormick® Paprika
  • 1/2 Teaspoon(s) McCormick® Garlic Powder
  • 1 Cup(s) Apple cider
  • 2 McCormick® Bay Leaves
  • 1 Pound(s) Spanish chorizo, cut diagonally into 3/4-inch pieces
  • 1/4 Cup(s) Sun-dried tomatoes, coarsely chopped
  • 1/4 Cup(s) Chopped fresh parsley, optional


1. Heat oil in medium saucepan on medium heat. Add onion; cook and stir about 5 minutes or until softened. Add paprika and garlic powder; cook 1 minute.

2. Stir in cider and bay leaves. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer 5 minutes longer. Remove bay leaves. Sprinkle with parsley. Serve with hearty bread for dipping into the sauce.

*Recipe and Photo Courtesy of McCormick & Company, Inc.