Chorizo with Piquillo Peppers

1 lb DLM Chorizo sausage, cut into 1/4-inch slices
4 Tbsp dry red wine
2 Piquillo peppers, cut into strips
2 Tbsp chopped fresh parsley
2 cloves garlic, minced

Sauté chorizo slices until lightly brown in a nonstick skillet (no oil is necessary). Pour off fat, if any, deglaze the pan with wine, and add the peppers, parsley, and garlic.

Line a shallow casserole dish, preferably Spanish earthenware, with foil extending over the sides. Add the chorizo mixture and close the foil tightly, leaving a large air pocket above the chorizo. (May be prepared ahead.) Bake at 350°F for 15 minutes. Present in foil; open the foil to serve. Makes 6 to 8 servings

Makes 6 — 8 servings

Per serving: 332 calories; 27g total fat; 10g saturated fat; 62mg cholesterol; 880mg sodium; 2g total carbohydrates; 17g protein;