Pan Fried Chorizo

A recent comment on Twitter made me chuckle.

I would tend to agree.

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.

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.

Serve as part of a tapas or with salad. Or as Martin says with any other dish…

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. Chorizo style sausages are simply English style sausages with some paprika and chilli. Definitely not chorizo.

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