chorizo

TiredTrophy

Quite spicy....we fry it roughly sliced with onions , peppers, tomato pesto and a slug of red wine and serve with couscous.
Think tapas....
Just like bacon, a little, cubed, adds a depth of flavour to meat dishes without being dominating.

gizwal

I put mine through the mini chopper before cooking it- I like the flavour but not the texture. Cooking it in a tomato sauce with chicken and big chunks of pepper is lovely, and also adding it to minced beef and pork when making meatballs to jazz them up a bit.
I think Nigel Slater fried some in a pan, then fried some mozzerella slices in the chorizo oil, them put it all in a baguette with spinach- it looked delicious! So thats another idea for you.

jackyann

Chorizo varies a lot in spiciness. As it's from Spain, look for "dulce" meaning sweet / not very spicy, and "picante", meaning spicy.
I love chorizo and use it a lot, tiny pieces chopped into risottos or sauces for example.

missbiggles1

It's a classic ingredient in many types of paella.

pinkypig

I love it and when used sparingly its tasty rather than spicy if that makes sense. I just chop it up and dry fry it ( loads of oil comes out so you don't need to add any). My favourite uses are pasta bake with tomatoes and roasted vegetables, paella, pizza and jambalaya. I buy the aldi one. It's not very big but I get two or three of the above dishes out if it because you don't need much to get that lovely flavour.
Good luck with your experimenting:)
PP x

[Deleted User]

I nearly always have chorizo in the fridge as it can be used fairly sparingly to add flavour to loads of dishes. I always buy the more spicy variety. One of my favourite ways to use it is to (peel off the paper layer first of course) slice thinly; fry chopped up onion in some olive oil; then fry the cut up chorizo (I use half of one for 2 of us); then add sliced red pepper; then some cannellini beans; and some tomato paste to make a sauce (but not too much). Can be served with mashed potato (especially in winter) or rice in summer, with a salad. This is one of my "store cupboard" meals (using things I always have in) and is very tasty. (Also, sometimes I drain off the excess chorizo-flavoured oil before adding the rest of the ingredients and store it in the fridge to add flavour to other dishes).

aunty_lornieloo

I do a chicken, chorizo and chickpea stew type thingy. It is tomato based and i find its good for hiding extra veggies from my fussy toddler. Found the recipe online somewhere (but cant remember where at the moment) but it's delish

Callie22

JIL wrote: »

There's also a one pot dish Delia does a lot like the above but she adds rice.
http://www.deliaonline.com/recipes/type-of-dish/one-pot-recipes/chicken-basque

This is really good - it's one of OH's favourites and I make it often.

If I have leftover chorizo then it's great in things like chilli or even spag bol. I also use it in frittata, or just chopped up and roasted with chopped veggies in the oven.

Sam_Fallow

JIL wrote: »

I make a Spanish chicken dish using chorizo.
Really easy, you can use chicken thighs either skinned or not.
I make the wet bit by lightly frying in a little oil, some sliced red onion, mushrooms and red pepper with chopped chorizo. I then add some dried oregano and parsley and garlic and a teaspoon of smoked paprika. A squirt of tomato puree. Then add a tin of chopped tomatoes and a half tin of water. Put the sauce into the bottom of a casserole dish and put some chicken thighs on top (about 8). Cook in oven for an hour with the lid on. Then take lid off for another half hour.

Nice with olives added. I make some small baked new pots to go with it.

There's also a one pot dish Delia does a lot like the above but she adds rice.
http://www.deliaonline.com/recipes/type-of-dish/one-pot-recipes/chicken-basque

Thanks Jil, :A

I made this the other night and it was wonderful. The only difference was that I used a pack of sweet bite peppers and a mix of drumsticks and thighs.
The olives I just threw in at the end just enough to warm them through.

If anyone else wants to have a go at this the baby new potatoes only need 30-35 minutes to cook through.

Definitely be making this again.

cheel

Hello all. Lovely suggestions !

Today I made a quiche and included it, as so many have said it was good in egg and tomato dishes, & I fried it a bit first!

Will probably have some for tea tonight. My son doesn't like bacon so not expecting him to taste it, but I might include it where its more hidden.

Thanks for all the suggestion.

I'm very glad that white looking bit peels away!!!

Cheel;)