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 ...

Cooking chorizo with the casing intact helps the sausage retain its shape while imparting a unique flavor, texture, and smokiness. By removing the casing, you can crumble fresh chorizo ...

Clams simmer with chouriço sausage, tomatoes, and wine in this Portuguese dish served over garlicky toast with kale.

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 ...

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 ...

Peel the casing off the chorizo if necessary and ... not to overdo the salt as the sausage may be somewhat salty). Add the cream and chopped parsley, cook, stirring frequently until the cream ...

“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 ...

If possible, choose smaller okra pods, because the older ones are tougher and need longer to cook ... Chinese sausage, substitute another fatty, semi-hard type, such as Spanish chorizo - you ...

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 ...