Chorizo is type of cured sausage originating in Spain and Portugal. Although cured chorizo is the most common a non-cured version is also widely available and this requires cooking before it is eaten. The key feature that sets chorizo apart is the use of smoked, dried red peppers in chorizo, giving it a spicy flavor and deep red color. Cured chorizo can be used in a huge variety of dishes and it’s a flexible, strong tasting ingredient. Eaten alone in a sandwich or added to stews, soups or pasta dishes, chorizo adds flavor, bite and texture to a huge range of dishes.
Chickpea and Chorizo Stew: one of the beauties of any cured meat product is the fact that it cuts out a lot of cooking time. A simple chickpea stew augmented with chorizo can be created in around fifteen minutes. Much of the flavor is already in the chorizo; fry the chorizo with onion and garlic for a few minutes until the onion is softened. In the meantime mix tomatoes (tinned for speed), salt, pepper and a dash of lemon juice. When the onion and chorizo have fried, mix the tomato mixture with them in the pan. Heat through and serve with a topping of parsley or fresh oregano.
Chorizo Burgers; mix up diced chorizo into good quality ground beef, combining with egg to bind the ingredients. Season with only a little salt and pepper – the flavor in the chorizo will work its magic – and grill, or fry the burgers until cooked through. Top the burgers with mozzarella or grated parmesan and serve in soft, fresh rolls.