Making chorizo is an artisanal process—created long before refrigeration existed—for preserving meat from a slaughtered pig. Today's process is very close to the original, yet just a bit more ...

It’s enough to make your mouth water – and happily, we have five delicious recipes for you to turn up the heat at home. Hosting a summer barbecue? Genevieve Taylor’s prawn and chorizo ...

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

Today we're going to find out all about chorizo. So, like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually ...

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

This recipe is for the lazy cooks and pork lovers. All you need to do is add all the ingredients in a pan, and let the chorizo do its magic. Boil water in a sauce pan. Add the penne pasta and let it ...

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 ...

Turn the heat up, add the chorizo and cook for 3-4 minutes until ... You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container ...

Whether you need finger food for watching football or an easy appetizer to take to a holiday party, stuffed mushrooms are a ...

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