Chorizo has a complex flavor that pairs well with everything from eggs to seafood. You’ve probably noticed chorizo on restaurant menus, and you’ve likely seen it sold by the link at your local ...

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and ...

Add the onions and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, about 10 minutes. Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and ...

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 ...

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

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 ...

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 flavour, is browned early in the ...