But exactly what is chorizo? It's a spicy pork sausage used to impart a slightly smoky, complex flavor to all kinds of dishes ...

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 ...

but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper. Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook ...

“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 ...

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

Mexican Chorizo con Papas can also be made ... Into a hot pan, put the fresh chorizo meat. Sear and cook to render the fat then remove the sausage to one side, leaving the fat in the pan.

Ideally use Spanish chorizo sausages for cooking, which are now widely available. But you can happily substitute with ‘chorizo-style’ sausages or even plain. Heat 2 teaspoons oil in a saucepan ...

As soon as I got home I had to make it. I’ve made ... And it has to be Spanish chorizo—not Mexican chorizo. It’s also delicious, but a different type of sausage entirely.