By Mark Sargeant
Spicy Spanish sausages, pronounced ‘chor-eetho’, they are made all over Spain, as well as in Portugal. There are lots of regional varieties but all are made with pork and flavoured with pimentón (smoked paprika). There are two main types – an air-dried sausage that can be sliced and eaten like salami and smaller fresh sausages, called cooking chorizo, that must be cooked before eating. Chorizo is available smoked or unsmoked, mild or spicy and is sometimes flavoured with garlic or wine.
Chickpea and chorizo stew
Chicken with chorizo bean stew
Chicken braised in cider and chorizo
Chicken with chorizo, peppers and sage with spiced aubergine
Beef and chorizo with horseradish mash and rosemary dumplings
Homemade beans on toast
Vegetable and chorizo soup
Hearty chicken and chorizo broth
Scallops and chorizo
Chorizo and lemongrass pastry puff scrolls
Puff pastry party canapés
Chorizo tapas
Store both types of chorizo in the fridge wrapped in foil or waxed paper.
Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are perfect for barbecuing or can be skinned and crumbled into stews. Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce and serve with cooked pasta.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
