Chorizosalad Recipes

30 BEST WAYS TO COOK WITH CHORIZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chorizo recipe in 30 minutes or less!

CHORIZO SALAD

Steps:

• Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
• Add the potatoes and salt to the pan and fry for a minute until slightly browned.
• Tip into a bowl.
• Add the beans and peppers, remaining oil and sherry vinegar.
• Toss well and scatter the chorizo on top.

WARM CHICKEN AND CHORIZO SALAD

Steps:

• Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp. Set aside.
• Mix the vinaigrette ingredients together in a small bowl or pitcher. Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden.
• Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

WARM SPINACH AND CHORIZO SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

WARM CHORIZO & CHICKPEA SALAD

Steps:

• In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
• Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
• Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

RICE SALAD WITH CHORIZO

Steps:

• Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.
• Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.
• Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
• When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper. Fold the seasoned rice into the sausage mixture. Refrigerate.