“It’s an air-cured meat product that uses pork shoulder and spices to create a preserved, edible link that can be eaten without having to cook [it].” Making chorizo is an artisanal process ...

Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook for about two to three minutes until the oil begins to run. Remove the chorizo and set aside in a bowl. Increase the ...

Cook until the tomatoes have just begun to soften into a sauce, about 5 minutes. Peel the casing off the chorizo if necessary and then half or quarter each round depending on size. Add to the pan ...

I had to make some just to shut down the brain worm. Since I’ve been making different variations of okonomiyaki for years, I was reasonably certain that a chorizo-cornmeal version would work.

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 ...

Olive Oil– I prefer to cook with olive oil but you can use your favorite cooking oil for this recipe. Chorizo– Spanish ...

Using a knife, make a deep cut in the side of each chicken ... In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground ...