Cut the chorizo sausages in half lengthwise and peel away the skins carefully.

Chop the peeled sausages into a fine dice

In a frying pan, add the chorizo and turn the heat to medium. Starting with a cold pan will help render the fat from the chorizo which in turn will flavour the sauce.

Continue to cook, stirring occasionally or gently shaking the pan until the chorizo is cooked through (about 5 minutes)

Set the chorizo to one side and using the fat that has been rendered down, add the onions. If necessary add a little extra oil.

Cook the onions on a medium heat for a few minutes before adding the garlic and continuing to cook until soft and starting to caramelise. This should take around 5 minutes

Stir in the tomato puree and cook for a minute

Add the chorizo mixture to the onions, garlic and tomato and stir through

Pour in the wine and bring to a simmer

Cook for a further five minutes or so until it has reduced down and is coating the chorizo. During this stage, taste and season as required. If you like, add the sugar for a softer, sweeter sauce

Serve hot with alioli on the side and with plenty of crusty bread