Best 20 Spanish Chorizo Recipes

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Spanish chorizo is a versatile and flavorful sausage that can be used in a variety of dishes, from simple tapas to hearty stews. Its unique smoky and spicy flavor makes it a popular choice for both Spanish cuisine and international dishes alike. Whether you're looking for a quick and easy meal or a more complex and time-consuming dish, there are many different recipes available to suit your needs. With its bold and distinctive taste, Spanish chorizo is sure to add a touch of excitement to your next culinary adventure.

Here are our top 20 tried and tested recipes!

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA



One-Pot Spanish-Style Shrimp and Chorizo Pasta image

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
  • Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
  • Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
  • Drizzle with oil and serve with lemon wedges.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken with Chorizo and Potatoes image

Provided by Nigella Lawson : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized
1 1/4 pounds baby white-skinned potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
1 orange

Steps:

  • Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
  • Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
  • Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
  • Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
  • Making Leftovers Right
  • Chicken Quesadillas:
  • You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

SPANISH CHORIZO



Spanish Chorizo image

This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos

Provided by Diana Adcock

Categories     Pork

Time P1DT2h

Yield 10 pounds

Number Of Ingredients 16

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seed
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

Steps:

  • Grind meat and fat separately through the coarse disk and mix together.
  • Place in a LARGE bowl.
  • Sprinkle remaining ingredients on meat mix thoroughly.
  • Cover with plastic wrap and cure in the fridge for 24 hours.
  • Remove from fridge and give meat mixture another good stir.
  • Prepare casings and stuff with meat.
  • Tie off in 4 inch links.
  • Hang to dry for 8 weeks.

SPANISH ROAST CHICKEN, CHORIZO AND POTATOES



Spanish Roast Chicken, Chorizo and Potatoes image

Recipe by Jamie Oliver. He notes that this recipe will really get your taste buds going as it fills the house with wonderful smells. Serve it with a salad and enjoy a complete meal. Note: If you can't find the Spanish form of chorizo, use the sausage of your choice (something that can slice. The Mexican type of chorizo crumbles).

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 1-inch dice
4 lemons, divided (you will only be using the zest for 2 of the lemons)
4 1/2 lbs whole chickens
flat leaf parsley, divided
sea salt
fresh ground black pepper
11 ounces chorizo sausage (look for the Spanish version)
olive oil
2 garlic cloves

Steps:

  • Preheat oven to 425 degrees F.
  • Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.).
  • Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley.
  • Season the chicken and the potatoes with a little salt and freshly ground black pepper.
  • Slice the chorizo at an angle, 1/4 inch thick.
  • Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes.
  • While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish.
  • Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them.
  • Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).

SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS



Spanish Chicken With Chorizo and Chickpeas image

Make and share this Spanish Chicken With Chorizo and Chickpeas recipe from Food.com.

Provided by jenpalombi

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

14 1/2 ounces can diced tomatoes
2 teaspoons sherry wine vinegar
1 pinch saffron thread
4 small boneless skinless chicken breast halves (about 1-1/2 lb. total)
kosher salt & freshly ground black pepper
1/4 cup all-purpose flour
2 1/2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage, cut into 1/2-inch dice
3 large garlic cloves, smashed
15 ounces can chickpeas, rinsed and drained
1 teaspoon dried thyme

Steps:

  • Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
  • Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
  • Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.

Nutrition Facts : Calories 646, Fat 34.8, SaturatedFat 10.2, Cholesterol 125.5, Sodium 1162.4, Carbohydrate 36.2, Fiber 6.3, Sugar 2.8, Protein 45.9

SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO



Spanish-Style Oxtails Braised with Chorizo image

Categories     Beef     Pork     Tomato     Braise     Sausage     Carrot     Winter     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 17

6 lb (2- to 3-inch-pieces) meaty oxtails
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
1/4 lb mild Spanish chorizo (spicy cured pork sausage)
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet or hot Spanish smoked paprika
1 cup dry white wine
1 (28- to 32-oz) can whole tomatoes in purée, coarsely chopped (including purée) in a food processor
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
1 tablespoon Sherry vinegar or red-wine vinegar
Special Equipment
an 8- to 9-quart heavy pot

Steps:

  • Preheat oven to 350°F.
  • Pat oxtails dry and sprinkle with salt and pepper. Heat oil in pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer as browned to a bowl. Pour off all but 1 tablespoon fat from pot.
  • Remove and discard casing from chorizo, then finely chop sausage in food processor.
  • Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil.
  • Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste.

CHICKEN & CHORIZO SPANISH ENCHILADAS



Chicken & Chorizo Spanish Enchiladas image

Make and share this Chicken & Chorizo Spanish Enchiladas recipe from Food.com.

Provided by LizzyGirl09

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

12 ounces spanish chorizo, removed from casings and diced
1 cup green bell pepper, sliced
4 garlic cloves, chopped
2 jalapeno chiles, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
salt & freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika
2 (14 ounce) cans fire-roasted tomatoes
1 (14 ounce) can tomato sauce
1 pinch ground cinnamon
2 cups boneless skinless chicken, poached and shredded
2 cups Mexican blend cheese
1/4 cup cilantro, finely chopped
8 (8 inch) flour tortillas, charred in dry pan

Steps:

  • Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
  • Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
  • Pour about one-third to one-half of the sauce into a large casserole dish.
  • Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
  • To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.

CHORIZO AND POTATO SPANISH TORTILLA BITES



Chorizo and Potato Spanish Tortilla Bites image

Categories     Cheese     Dairy     Egg     Pork     Potato     Appetizer     Bake     Cocktail Party     Cheddar     Sausage     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 64 hors d'oeuvres

Number Of Ingredients 11

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
  • Finely chop white and green parts of scallions and reserve separately.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
  • Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

SPICY SPANISH CHORIZO STEW



Spicy Spanish Chorizo Stew image

The eggs turn this one-dish wonder into a hearty meal. If you really like your spice, you could add a jalapeno pepper in with the other vegetables.

Provided by Sackville

Categories     Stew

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

100 g chorizo sausage, sliced (or other dry, spicy sausage)
4 slices parma ham, chopped
1 red onion, chopped
3 garlic cloves, minced
1 sweet pepper, chopped
6 button mushrooms, sliced
1 (14 ounce) can chopped tomatoes
1/2 cup water
1 teaspoon paprika
salt and pepper
1 cup frozen peas
1 cup parsley, chopped
4 fresh eggs

Steps:

  • In a large and deep frying pan, fry the chorizo and ham without any oil.
  • After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
  • Then add the tomatoes, water, salt, pepper and paprika.
  • Cook for about five minutes.
  • Add peas and cook for another couple minutes.
  • Roughly chop parsley and throw that inches.
  • Make four indentations in the stew and crack the eggs directly into them.
  • Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
  • Serve immediately with crusty bread and more parsley on top.

SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS



Spanish Burgers with Manchego and Chorizo Hash Browns image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons extra-virgin olive oil, divided
1/2 pound chorizo, chopped
1 onion
2 pounds ground sirloin
4 to 5 cups frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag
2 to 3 sprigs fresh thyme, leaves stripped and chopped
2 teaspoons smoked sweet paprika
Handful flat-leaf parsley, finely chopped
2 cloves garlic, grated
Salt and pepper
8 thin slices manchego cheese
8 piquillo peppers, drained or 3 roasted red peppers
1 to 2 teaspoons hot sauce, to taste
1/2 red onion, thinly sliced into rings
1/4 seedless cucumber, very thinly sliced on an angle
1 large vine-ripe tomato, sliced
4 crusty rolls, split and toasted

Steps:

  • Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
  • While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
  • Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
  • To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
  • Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
  • Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
  • To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.

SPANISH COD WITH CHORIZO AND FENNEL



Spanish Cod with Chorizo and Fennel image

Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved
5 ounces Spanish chorizo, cut into 1/4-inch slices (1 cup)
4 skinless cod fillets (each 4 ounces)
Kosher salt and freshly ground pepper
3 ounces cherry tomatoes, halved, or quartered if large (1/2 cup)
2 cloves garlic, thinly sliced (4 teaspoons)
2 tablespoons unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
1 small orange
Extra-virgin olive oil and toasted sliced baguette, for serving

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.
  • Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.

SPANISH TORTILLA WITH CHORIZO, PIQUILLO PEPPERS AND GURROXTA CHEESE



Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped to a paste with a pinch kosher salt
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Spanish paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 cup cider vinegar
1 1/4 pounds well-marbled ground pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons Spanish olive oil
1 dozen large eggs
4 ounces Gurroxta cheese, grated
1/4 cup chopped fresh parsley leaves
6 piquillo peppers, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

  • For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.
  • Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.
  • Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.
  • When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.

GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE



Grilled Chicken and Chorizo with Spanish-Style Marinade image

The star ingredient in this intensely flavored marinade is pimenton, smoked Spanish paprika. Look for it in specialty food stores or order from The Spanish Table (206-682-2827 or tablespan.com); regular paprika will not give you the same flavor. Dark meat chicken is the best for grilling, but if you prefer breasts, cook them for 10 minutes less. Serve chicken and sausages with Paella Rice Salad and grilled bread slices rubbed with a garlic clove and a cut tomato.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup sherry wine vinegar
2 garlic cloves, pressed
1 tablespoon kosher salt
2 teaspoons dried oregano
1/2 teaspoon pimenton
Freshly ground pepper
1/4 cup olive oil
4 chicken thighs
4 chicken legs
1 pound Spanish-style chorizo sausages
Paella Rice Salad, recipe follows
3 cups water
1 teaspoon kosher salt
Large pinch saffron threads
1 1/2 cups arborio rice or short-grain white rice
1/2 cup sherry wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 cup fresh or frozen peas, cooked and cooled
2 red bell peppers, diced
1/2 cup packed fresh Italian parsley leaves, chopped
1 tablespoon dried oregano

Steps:

  • In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
  • Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
  • Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
  • Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

SPANISH RICE WITH CHORIZO RECIPE - (4.3/5)



Spanish Rice with Chorizo Recipe - (4.3/5) image

Provided by á-34480

Number Of Ingredients 11

1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can Rotel diced tomatoes and chilies
1 cup chicken broth (or any broth)
1 medium sweet bell pepper, seeded and chopped
1 small yellow onion, chopped
1/2 cup uncooked rice
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 lb. chorizo sausage links, sliced into 1/2 inch pieces (about 4 links)

Steps:

  • Place a wide, high-sided skillet or pot over high heat. Add the beans, Rotel, broth, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot. Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally. Add the sliced sausage. Cover. Continue to simmer until the rice is tender and most of the liquid is absorbed (about 10 minutes for white rice). Remove the pot from the heat. Uncover and let it rest for 5 minutes before serving.

SPANISH-STYLE SCRAMBLED EGGS WITH CHORIZO AND MANCHEGO FRICOS



Spanish-Style Scrambled Eggs with Chorizo and Manchego Fricos image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

3 oz. manchego cheese, shredded
3 oz. Spanish-style chorizo
1 small yellow onion, finely chopped
6 large eggs
1/4-cup fresh parsley, finely chopped
freshly ground black pepper and sea salt

Steps:

  • Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
  • Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
  • Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
  • Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.

SPANISH CHORIZO BALLS



Spanish Chorizo Balls image

A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want to serve them alongside plenty of crusty bread to sop up all of the delicious citrus-spiked tomato gravy.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 36

Number Of Ingredients 11

3/4 pound fresh chorizo, removed from casings
3/4 pound ground pork
Kosher salt and freshly ground pepper
1 small onion, peeled and quartered
1 clove garlic, smashed and peeled
2 roasted red peppers or piquillo peppers
1 can (15 ounces) tomato sauce
2/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Chopped parsley, for serving
Toothpicks, for serving

Steps:

  • Gently stir together chorizo and pork in a bowl to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough); season meatballs with salt and pepper and set aside.
  • Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth.
  • Heat oil in a large straight-sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper.
  • Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley and serve with toothpicks on the side. (Meatballs can be made ahead; let cool completely then refrigerate in an airtight container up to 3 days. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.)

SIMPLE SUPPER: SPANISH TORTILLA WITH CHORIZO



Simple Supper: Spanish Tortilla with Chorizo image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

1/3 cup olive oil, plus more for plate
14 ounces russet potatoes, peeled and cubed (about 2 large potatoes)
2 red onions, roughly chopped
Coarse salt and freshly ground pepper
7 ounces chorizo sausage, casings removed and very thinly sliced
1 clove garlic, crushed
2 tablespoons freshly chopped flat-leaf parsley leaves
6 large eggs, lightly beaten

Steps:

  • In an 8-inch skillet that's 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat. When oil is hot, add potatoes, and cook for 10 minutes. Add onions, season with salt, and cook for 10 minutes more. Stir in chorizo, garlic, and parsley, being careful not to crush potatoes; cook 2 minutes. Transfer to a medium bowl to cool slightly.
  • Lightly oil a large plate; set aside. Wipe skillet clean using paper towels; heat remaining olive oil over medium heat. Season eggs with salt and pepper. Using a spoon, gently mix eggs into cooled potato mixture; add mixture to pan. Cook until eggs are half cooked, gently pulling edge of tortilla toward the center so any uncooked liquid runs underneath. Let sit, untouched, over low heat until underside of tortilla is almost cooked, 2 to 3 minutes. Slide tortilla onto oiled plate, and invert back into pan; cook until both sides are cooked and the center is still soft. Slide tortilla onto a serving plate. Serve warm or at room temperature.

SPANISH-STYLE CHICKEN WITH MUSHROOM-CHORIZO SAUCE AND BUTTER-HERB SPANI-SPUDS



Spanish-Style Chicken with Mushroom-Chorizo Sauce and Butter-Herb Spani-Spuds image

Categories     Sauce     Chicken     Mushroom     Appetizer     Side     Simmer     Boil     Butter

Yield 4 servings

Number Of Ingredients 18

2 pounds boiling potatoes
3 tablespoons chopped or snipped chives, about 10
2 tablespoons cold unsalted butter, cut into pieces
1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped
Salt and black pepper
A few shakes of hot sauce, such as Tabasco
1/4 cup EVOO (extra-virgin olive oil)
4 boneless, skinless chicken breasts
1 teaspoon dried thyme, 1/3 palmful
2 teaspoons paprika, 2/3 palmful
1/2 pound chorizo sausage, cut into quarters lengthwise, then finely chopped
1/2 pound button mushrooms, stemmed and thinly sliced
2 portobello mushroom caps, thinly sliced
1/2 pound shiitake, oyster, or cremini mushrooms, or whichever funky mushrooms your store carries, stemmed and thinly sliced
1 medium yellow onion, chopped
4 large garlic cloves, chopped
1/2 cup dry sherry, a couple of glugs
1 cup chicken stock

Steps:

  • Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
  • While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
  • Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
  • To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.
  • Tidbit
  • Sherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.

SHRIMP AND SPANISH CHORIZO BITES RECIPE - (4.1/5)



Shrimp and Spanish Chorizo Bites Recipe - (4.1/5) image

Provided by jads8627

Number Of Ingredients 8

1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1 Tablespoon red wine vinegar
1 Tablespoon dry Sherry
1/4 cup extra virgin olive oil, plus more for the pan
2 Tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with the remaining shrimp and chorizo. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley. Serve immediately. Enjoy!

SPANISH CHORIZO CHICKPEA SOUP



SPANISH CHORIZO CHICKPEA SOUP image

Categories     Soup/Stew     Sausage

Yield 6

Number Of Ingredients 13

• olive oil
• 150g chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 500g fresh spinach, washed and chopped
• 8 fresh tomatoes, deseeded and roughly chopped
• 1 x 410g tin or jar of good-quality cooked chickpeas, drained
• 1.3 liters chicken stock
• sea salt and freshly ground black pepper
• 55g pata negra, Spanish ham or prosciutto, finely chopped
• extra virgin olive oil
• 2 hard-boiled eggs

Steps:

  • Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without coloring the onions. Now take the lid off - the smell and color will be fantastic. Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes. At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it. http://www.jamieoliver.com/recipes/soup-recipes/scrumptious-spanish-chickpea-chorizo

Tips:

  • Choose high-quality chorizo: Opt for Spanish chorizo made with paprika, garlic, and other traditional spices.
  • Use a variety of cooking methods: Chorizo can be grilled, pan-fried, baked, or used as an ingredient in stews and casseroles.
  • Experiment with different flavors: Enhance the taste of chorizo by pairing it with complementary flavors like garlic, paprika, cumin, oregano, and chilli peppers.
  • Don't overcook chorizo: Overcooking can make chorizo dry and tough. Cook it until it reaches an internal temperature of 160°F (70°C).
  • Enjoy chorizo as part of a balanced diet: While chorizo is a delicious and versatile food, it should be enjoyed in moderation due to its high fat and sodium content.

Conclusion:

With its distinct smoky, spicy, and garlicky flavor, Spanish chorizo is a versatile ingredient that can add a burst of flavor to various dishes. Whether you're grilling it, pan-frying it, baking it, or using it in stews or casseroles, chorizo is sure to elevate your culinary creations. Its unique taste and ability to pair well with many other ingredients make it a popular choice among home cooks and chefs. Remember, the key to enjoying chorizo is to choose high-quality products, use a variety of cooking methods, and experiment with different flavors to create delicious and memorable dishes. So, explore the diverse world of Spanish chorizo and let its bold flavors enhance your meals!

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