Cooking Chorizo

If you have eaten chorizo in the past, either the thinly sliced stuff you get in packs next to the ham, or the whole chorizo sausage that you are finding more and more in most supermarkets, then you probably will find that cooking chorizo really should be on your shopping list.

Now this is cooking chorizo and really does need to be cooked. I have been using it in a few recipes recently, in the main paella, but also chorizo frito al vino.

My method is to cut the chorizo into slices about quarter of an inch thick. Fry in a large frying pan until sealed on both sides and just starting to go a little crispy. At this point I add the red wine (Spanish red wine is best, but I am sure you can use any good red wine).

Cook the chorizo for a few more minutes. Serve as part of a tapas or with salad. The red wine with the chorizo makes a wonderfully spicy sauce which you can dunk warm soft bread into.

Sainsbury’s cooking chorizo comes as smaller whole sausages and these can be cooked whole, but will take a little longer.

Another recipe was to add it to lentils. In a large frying pan, saute some diced onions, pepper and pancetta. I added some stock and tomato puree and simmered for about ten minutes before adding the sliced cooking chorizo. This I cooked for a further five minutes.

The next stage was to add the lentils, I usually use tinned green lentils. I finished the dish with some basil, though parsley would have been better.

Another way I use chorizo is to add it to a tray of roasting vegetables to add texture, flavour and spice.

In many ways cooking chorizo is a versatile ingredient that is in many ways much easier to use than tradition air dried chorizo. I would air caution though, make sure it is proper cooking chorizo and not chorizo style sausages otherwise you will be disappointed.

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