How to Cook Chorizo: The Ultimate Guide (Plus Delicious Recipes!)

Let's talk about chorizo, that spicy, smoky sausage that's a true star in the kitchen. It's bursting with flavour, adding a kick to any dish. Whether you're a seasoned cook or just starting out, I'm here to guide you through the world of chorizo, from choosing the right kind to cooking it perfectly. Get ready to discover the magic of chorizo, and trust me, once you taste it, you'll be hooked!

(Part 1) Understanding Chorizo

What is Chorizo?

Chorizo is a cured sausage, traditionally made with pork, paprika, and a blend of spices. It’s a staple in Spanish and Portuguese cuisine, but has become a global favourite. There are many varieties, each with its own unique flavour profile, but all share that characteristic spicy, smoky punch. It’s not just a sausage; it’s a flavour explosion waiting to happen.

Types of Chorizo

Here's the lowdown on the two main types of chorizo:

• spanish chorizo: This is the one I grew up with, and it's usually my go-to. It’s typically made with paprika, garlic, and other spices, creating a bright red hue and a slightly sweet flavour. The texture is usually firm and slightly dry, perfect for slicing or crumbling into dishes. I love it in tapas, paellas, and even just as a simple snack.
• portuguese chorizo: This chorizo tends to be a bit spicier than its Spanish counterpart, and often has a more intense smoky flavour due to being smoked. The texture is often a bit looser, and it’s great in stews and casseroles, adding depth and complexity.

Beyond those two, you'll find chorizo made in other regions, like mexican chorizo. This chorizo is usually made with pork, but can also include beef or chicken. It's often spiced with cumin, oregano, and chili peppers, giving it a distinct earthy and spicy flavour. It's generally un-cured and has a looser texture, which makes it perfect for frying and crumbling into tacos, burritos, or huevos rancheros. It’s a bit more like a ground meat than a sausage, and it’s a real game-changer in Mexican cuisine.

Where to Find Chorizo

You can find chorizo in most supermarkets these days, especially in the deli section. However, if you’re after a really good chorizo, I recommend checking out your local butcher. They often have a wider selection and can tell you all about the different types available. I’ve found some truly incredible chorizo at my local butcher, and it's well worth the extra effort. They can even tell you about the best ways to cook it based on the specific type.

(Part 2) Choosing the Right Chorizo

The Importance of Freshness

When choosing chorizo, freshness is key. Look for a vibrant colour, and a pleasant aroma. Don’t be afraid to give it a good sniff! A fresh chorizo will have a fragrant, spicy aroma, while a stale one might have a sour or unpleasant smell. If it looks dry or has a dull colour, it’s best to avoid it.

Choosing the Right Spice Level

Chorizo comes in various spice levels, from mild to fiery. If you're new to chorizo or prefer things a little milder, start with a mild variety and work your way up. I'm a bit of a spice fanatic, but even I appreciate a good mild chorizo sometimes. Trust me, it’s all about balance.

Reading the Label

Always take a moment to read the label. It’s important to know what ingredients are in the chorizo, especially if you have any allergies. The label will also tell you how the chorizo was cured and processed, which can help you choose the best type for your dish. For example, some chorizo is smoked, while others are not. This can influence the flavour and the way you cook it.

(Part 3) cooking chorizo

How to Cook Chorizo

Cooking chorizo is simple, but there are a few tips and tricks to get the best results. You can fry it, grill it, roast it, or even bake it. I’m a big fan of frying it up in a pan with some olive oil until it’s nice and crispy. It’s the perfect way to release all those beautiful flavours.

Frying Chorizo

To fry chorizo, simply slice or crumble it into a pan with a little olive oil over medium heat. The key is to cook it slowly and gently, stirring occasionally, so it browns evenly and releases all its flavour. Cook it for about 5-10 minutes, or until it’s cooked through and crispy. You can add some chopped onions or peppers to the pan for extra flavour, or even throw in some garlic for a bit of extra zing. It's a great base for so many dishes, from a simple breakfast hash to a more complex paella.

Grilling Chorizo

If you’re feeling a little fancy, try grilling your chorizo. Just make sure you have a good quality grill and preheat it to medium-high heat. Slice your chorizo into rounds or leave it whole, then grill it for 2-3 minutes per side, or until it’s cooked through and has some nice grill marks. The smoky flavour of the grill will enhance the natural smokiness of the chorizo.

Roasting Chorizo

Roasting chorizo is a great way to cook a larger quantity. Simply preheat your oven to 350 degrees fahrenheit (180 degrees Celsius), then slice or crumble your chorizo and spread it on a baking sheet. Roast it for about 15-20 minutes, or until it’s cooked through and has a crispy texture. This is a great option for chorizo-stuffed peppers or a topping for pasta bake.

Baking Chorizo

You can also bake chorizo in a casserole dish with other ingredients. This is a great way to create a one-pan meal. Just preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and add your chorizo to the dish with whatever else you’re making. For example, you can bake chorizo with potatoes, onions, and peppers for a hearty and flavourful dish.

(Part 4) Delicious chorizo recipes

chorizo and potato hash

This is a classic breakfast dish that’s quick and easy to make, and perfect for a satisfying start to the day.

Ingredients:

• 1 pound chorizo, crumbled
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 pounds potatoes, diced
• 1/2 cup chicken stock
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat some olive oil over medium heat. Add the chorizo and cook until browned and crispy.
2. Add the onion and red bell pepper to the skillet and cook until softened.
3. Add the potatoes and cook for about 10 minutes, or until they are tender.
4. Pour in the chicken stock and bring to a simmer. Season with salt and pepper to taste.
5. Cook for another 5 minutes, or until the sauce has thickened.

Serve hot, with a fried egg on top if you like. This is a super filling and flavorful dish that’s great for any time of day.

Chorizo and Manchego Paella

Paella is a Spanish rice dish that’s full of flavour and colour, and chorizo is a key ingredient. This version incorporates Manchego cheese for a rich, nutty flavour.

Ingredients:

• 1 pound chorizo, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup white rice
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup grated manchego cheese
• Salt and pepper to taste

Instructions:

1. In a large paella pan or skillet, heat some olive oil over medium heat. Add the chorizo and cook until browned.
2. Add the onion, green bell pepper, and red bell pepper to the pan and cook until softened.
3. Stir in the rice and cook for 1 minute, or until it’s slightly toasted.
4. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the rice is cooked through and the liquid has been absorbed.
5. Stir in the peas and manchego cheese. Season with salt and pepper to taste.

Let the paella rest for a few minutes before serving. It’s a delicious and satisfying dish that’s perfect for a special occasion or a casual weeknight meal. You can serve it with a side of crusty bread for soaking up all the tasty sauce.

Chorizo and Chickpea Stew

This hearty stew is packed with flavour, is super easy to make, and is perfect for a cold day.

Ingredients:

• 1 pound chorizo, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. In a large pot or dutch oven, heat some olive oil over medium heat. Add the chorizo and cook until browned.
2. Add the onion and garlic to the pot and cook until softened.
3. Stir in the smoked paprika, cumin, and diced tomatoes. Cook for 5 minutes, or until the tomatoes have softened.
4. Add the chickpeas and chicken broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the stew has thickened.
5. Season with salt and pepper to taste.

Serve hot with a dollop of yogurt or sour cream. You can also add some chopped fresh parsley or cilantro for extra flavour. This stew is great with a side of crusty bread or rice.

Chorizo and Bean Burrito Bowls

Burrito bowls are a fun and easy way to enjoy chorizo, and they’re perfect for a quick weeknight dinner. They’re also great for meal prep, as you can make a big batch and have it ready for lunch or dinner throughout the week.

Ingredients:

• 1 pound chorizo, crumbled
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1/2 cup salsa
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Rice, tortillas, or salad greens for serving

Instructions:

1. In a large skillet, heat some olive oil over medium heat. Add the chorizo and cook until browned and crispy.
2. Add the onion and red bell pepper to the skillet and cook until softened.
3. Stir in the black beans, corn, and salsa. Cook for 5 minutes, or until heated through.

Divide the chorizo mixture among bowls. Top with sour cream, cheddar cheese, and cilantro. Serve with rice, tortillas, or salad greens.

Chorizo and Spinach Pasta

This simple and satisfying pasta dish is perfect for a quick weeknight meal. It’s also a great way to use up leftover chorizo.

Ingredients:

• 1 pound chorizo, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bag (10 ounces) fresh spinach
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 pound pasta (your choice)

Instructions:

1. In a large skillet, heat some olive oil over medium heat. Add the chorizo and cook until browned.
2. Add the onion and garlic to the skillet and cook until softened.
3. Stir in the spinach and cook until wilted.
4. Add the diced tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
5. Stir in the Parmesan cheese and season with salt and pepper to taste.
6. Cook the pasta according to package directions.
7. Drain the pasta and add it to the skillet with the sauce. Toss to combine.

Serve hot, with a sprinkle of extra Parmesan cheese if you like. This pasta dish is hearty and flavourful, and it’s a great way to use up leftover chorizo.

(Part 5) Serving Chorizo

Delicious side dishes

Chorizo goes great with a variety of side dishes. It pairs well with potatoes, rice, beans, and salads. You can also serve it with bread, tortillas, or even wraps. The key is to choose side dishes that complement the flavour of the chorizo.

Fun Garnishes

To add a little extra flavour and texture to your chorizo dishes, try adding some garnishes. Some popular options include fresh herbs (like parsley, cilantro, or chives), chopped onions, sour cream, yogurt, avocado, or a sprinkle of cheese.

Tips for Serving

Here are a few tips for serving chorizo:

• Serve chorizo hot, as it’s best when it’s freshly cooked.
• Consider the spice level of the chorizo and choose side dishes that complement it. For a milder chorizo, try serving it with a creamy potato salad. For a spicier chorizo, try serving it with a fresh, cooling salad.
• Don’t be afraid to get creative with your serving! You can use chorizo as a topping for pizzas, burgers, or tacos.

(Part 6) Storage and Leftovers

Storing Chorizo

Once you’ve cooked chorizo, it’s important to store it properly to keep it fresh. You can store it in an airtight container in the refrigerator for up to 3 days. It’s best to let the chorizo cool completely before storing it.

Using Leftover Chorizo

Leftover chorizo can be used in a variety of ways. You can add it to soups, stews, omelettes, or even pasta dishes. You can also crumble it over salads or sandwiches.

Freezing Chorizo

You can freeze chorizo for up to 3 months. It’s best to freeze chorizo raw, and I recommend freezing it in portions. This way, you can defrost only what you need. To freeze chorizo, simply wrap it tightly in plastic wrap or aluminum foil.

Thawing Chorizo

To thaw chorizo, place it in the refrigerator for a few hours, or until it’s completely thawed. You can also thaw it in a microwave, but be sure to cook it thoroughly afterwards.

(Part 7) Chorizo Around the World

Spain

In Spain, chorizo is a staple ingredient in many dishes. It's often used in stews, casseroles, and tapas. Some popular Spanish chorizo dishes include:

• Fabada Asturiana: A hearty bean stew with chorizo, pork belly, and other ingredients.
• Chorizo al Vino Tinto: Chorizo cooked in red wine, typically served with potatoes or bread.
• Patatas Bravas: A classic Spanish tapas dish of fried potatoes with a spicy chorizo sauce.

Portugal

In Portugal, chorizo is often used in stews and casseroles. It’s also a popular ingredient in grilled dishes. Some popular Portuguese chorizo dishes include:

• Feijoada: A hearty bean stew with chorizo, pork, and other ingredients.
• Sardinhas Assadas: Grilled sardines with chorizo and onions.
• Alheira: A sausage made with bread, chorizo, and other ingredients.

Mexico

Mexican chorizo is a popular ingredient in many Mexican dishes. It’s often used in tacos, burritos, and quesadillas. Some popular Mexican chorizo dishes include:

• Chilaquiles: A dish made with fried tortillas, chorizo, salsa, and cheese.
• Huevos Rancheros: Eggs fried in chorizo and salsa, served with tortillas and beans.
• Tacos de Chorizo: Tacos filled with chorizo, onions, and cilantro.

(Part 8) FAQs

What does chorizo taste like?

Chorizo has a distinctive, smoky, and spicy flavour. It’s also quite salty, which adds to its richness. The flavour can vary slightly depending on the type and the brand, but it always has that characteristic smoky and spicy punch.

Is chorizo spicy?

Chorizo can be spicy, but the spice level varies depending on the type and the brand. Some chorizo is mild, while others are quite hot. If you're not sure about the spice level, it's always best to ask the butcher or check the label.

Can I eat chorizo raw?

No, you should not eat chorizo raw. Chorizo is cured, but it's not safe to eat raw. It’s important to cook it thoroughly before eating. This ensures that it is safe to eat and also allows the flavours to develop fully.

How long can I store chorizo in the refrigerator?

You can store cooked chorizo in an airtight container in the refrigerator for up to 3 days.

What can I use instead of chorizo?

If you can’t find chorizo, you can use another type of sausage, such as italian sausage or Spanish sausage. However, the flavour will be different. You can also try using ground pork with some paprika, cumin, and chili powder to get a similar flavour. It won’t be exactly the same, but it can be a good substitute.