Load up hollowed out potato skins with Cheddar, chorizo, and pickled jalapenos for a crowd-pleasing appetizer.

Enjoy a taste of Spain with this Chorizo with Spanish-Style Potatoes recipe! As you all know, I’m a huge fan of sheet pan recipes. I love trying and sharing different and easy-to-make recipes ...

then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top. You can use leftover mash in place of some or all of the raw potato, but ...

Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes ...

Prick the potatoes all over with a fork and microwave ... Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped ...

Set a large pan with a lid over a medium heat and add a glug of oil. When hot, add 220g thickly sliced cured chorizo and fry for about 4-5 minutes, stirring occasionally until browned all over.

Mexican Chorizo con Papas can also be made using leftover boiled or mashed potatoes. Try adding shredded cabbage, and make a real hash of it. Into a hot pan, put the fresh chorizo meat.

For a regional twist on a traditional Spanish stew, Angela Clutton’s chorizo variation with clams comes infused with Andalucían flavour – while Katrina Meynink’s boozy souvlaki potatoes ...

After about 5 minutes add the chorizo. Leave to cool then combine with the chopped potatoes and halloumi and thyme. Season with salt and pepper. 2. Lightly roll out the pastry just a little on a ...

Air fry the potatoes at 190°C for 14–15 minutes, and add the chorizo for the last two to three minutes. While the chorizo is cooking, put the butter, chilli and garlic in a microwaveable bowl ...

Batch cooking and soup could both do with a rebrand. The first sounds so functional. Smugly organised, even. The second ...

Cook the potatoes early and leave them in a bowl of cold water with a squeeze of lemon to stop them from discolouring. Chorizo adds a wonderful flavour to any salad and I couldn’t leave out ...