Spanish Chorizo Recipes
SPANISH CHORIZO RICE RECIPE
Spanish chorizo rice is one of the most loved recipes by all Spaniards, and especially by Andalusians. This should come as no surprise, as it is an easy recipe to make and is made with common ingredients. If you like rice and want to raise its level, or if you simply like Andalusian recipes, then you are in the right place!
Provided by Paulina
Categories Rice Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a saucepan, cook the sliced chorizo for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
- Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
- After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
- Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
- For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
- Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.
Nutrition Facts : Calories 388 calories, Carbohydrate 58 grams carbohydrates, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 273 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 7 grams unsaturated fat
SPANISH CHORIZO
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
Provided by Diana Adcock
Categories Pork
Time P1DT2h
Yield 10 pounds
Number Of Ingredients 16
Steps:
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
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- Chorizo and Shrimp Paella. Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook.
- Chorizo Breakfast Tacos with Potato Hash and Fried Eggs. Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked. View Recipe.
- Smashed Potato Salad with Chorizo, Aioli, and Scallions. This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
- Chicken Chorizo Chili. Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage. View Recipe.
- Pambazos with Potatoes and Chorizo. This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago. View Recipe.
- Queso Fundido. At Minero, Chef Sean Brock uses Chihuahua cheese for this, which is a Mexican melting type, but it can be hard to find unless you have a Latin foods store nearby.
- Cornmeal Biscuits with Chorizo Gravy and Scallions. Biscuits and gravy meet loaded nachos. View Recipe.
- Seared Cod with Potato and Chorizo Hobo Packs. If you’re camping, make this your night one dinner, when the fish is freshest. View Recipe.
- Steamed Mussels with Tomato and Chorizo Broth. This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
- Brussels Sprout Leaves with Chorizo and Toasted Almonds. A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.
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- Add the pimentón de la Vera, salt, garlic, and optionally .5g of potassium nitrate or 2.5g pink curing salt to the meat, and gently mix the ingredients together. You want the spice and the fat to be evenly dispersed throughout the meat, but don't want it to get mashed together into a paste.
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