But exactly what is chorizo? It's a spicy pork sausage used to impart a slightly smoky, complex flavor to all kinds of dishes, from traditional Spanish paella to brothy steamed mussels.

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 ...

To make the chorizo and gravy ... Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, ...

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

Fresh chorizo sausages are delicious fried or grilled and ... Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce and serve with cooked ...

After this, the sausages are sent to a smokehouse, where they will be smoked and slowly cured over a matter of weeks or ...

“You need soft cooking chorizo here, as opposed to the firmer, drier cured sausage that is usually sliced thinly and eaten raw as tapas.” Heat a little olive oil in a deep-sided, non-stick ...

In a large skillet, heat the remaining olive oil and cook the sausages, cut side down, until browned, about 4 minutes. Flip the sausages and cook, turning and flipping as needed, until well ...

a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in the cooking process to bring ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in the ...