The finest quality Chorizo sausage has a course grain and a mild taste of paprika. The finer grain, more orangy ones are sometimes less interesting. The way I use them is in a stew. I cut them ...

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 ...

The meat is seasoned with a melange of spices and flavorings, most prominently smoked paprika, before being fed into casings ...

These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry. Fresh chorizo sausages are delicious fried or grilled and ...

It’s enough to make your mouth water – and ... “You need soft cooking chorizo here, as opposed to the firmer, drier cured sausage that is usually sliced thinly and eaten raw as tapas.” ...

100 gms Spaghetti pasta 10 gram garlic 50 gram Chorizo 3 ml olive oil (the chorizo has its own fat which will ooze out oil when boiled) Add the chorizo with the liquid it was boiled in. Add the pasta ...

If desired, spread a bit of mayonnaise on the toasted baguette. Place a sausage on each piece of baguette. Stir the ...

Make it vegetarian: If you’re a vegetarian, you can substitute the Chorizo sausage with a meatless alternative, such as ...

But meat can make an excellent accent ingredient in a pot of silky greens and creamy ... Instead of using a tough cut that ...

These Mexican Tortilla Pinwheels, loaded with zesty chorizo sausage, sour cream ... why each one is here and what substitutions you can make.