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 ...

These Mexican Tortilla Pinwheels, loaded with zesty chorizo sausage, sour cream ... why each one is here and what substitutions you can make.

A trip to Spain led me to discover the easiest two-ingredient appetizer ever. Though I had lived in Madrid for six months ...

It’s enough to make your mouth water – and ... “You need soft cooking chorizo here, as opposed to the firmer, drier cured sausage that is usually sliced thinly and eaten raw as tapas.” ...

Make it vegetarian: If you’re a vegetarian, you can substitute the Chorizo sausage with a meatless alternative, such as ...

100 gms Spaghetti pasta 10 gram garlic 50 gram Chorizo 3 ml olive oil (the chorizo has its own fat which will ooze out oil when boiled) Add the chorizo with the liquid it was boiled in. Add the pasta ...

Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the ...

Heat a tablespoon of the oil in a saucepan over medium heat and add the chorizo. Cook gently for about 5 minutes or until the oils in the sausage are ... toss around to make sure its well covered.