Chorizo

The ring chorizo is ready to eat...cooking chorizo is usually in smaller sausage shapes and is for putting in stews etc. A lot softer.

It is highly spiced and also dried so that it is is usually on a shelf in a store, not in a cool cabinet. You can buy slices, which are only about 2 inches across or diced, but I just buy a whole sausage at a time and keep it in the fridge.

I don't even know what it is. Is it one of those highly spiced pork sausages that they sell in delis?
What spices do they use?

Theodora i am salivating at your description. I would eat that dish and serve without bread, past or rice, just a thin slice of french bread to sop up any joices left on the plate.

I always have some in the fridge, I caught the habit from my sister who lives in Spain. I like to fry it lightly with the skin removed and then add to potatoes (fried or new boiled), to add a bit of a kick to an egg tortilla, quiche or risotto or I just throw it in with chicken, pork or fish dishes for a bit of a change. It can be quite a strong tasted so I'm careful not to use too much but it does perk up a lot of everyday dishes including any type of egg dish.

My absolute favourite way to cook chorizo is with scallops

Fry them up together in some olive oil and lemon and have it with pasta or rice or some sourdough bread

Lidl have a spicy chorizo which I slice very thinly and add it to lots of dishes for the flavour.

Well I did it. Cooked a chicken and chorizo casserole and fried off the rest and froze it., cannot believe the fat that came out.

We don’t always get the best Chorizo here in the UK.
Try using proper cooking Chorizo rather than the cured type, it can be bought in Waitrose and Morrisons.

I chop it finely and use it to add piquancy to soups, risottos etc. Last week, on holiday, DGD added a jar of aubergine pesto to pasta, together with a small amoutn of finely chopped chorizo and grated parmesan to make a quick and easy main evening meal.

Chorizo, Pork Belly & Chickpea Casserole. Just Google this, it is a BBC Good Food recipe. It is absolutely delicious and super easy to make. It also freezes extremely well. I also make a vegetarian version.

Give it to the dog

Thank you all so much, I got Covud and felt so ill, I forgot imputed it. I am going to do as Mamie does and chop and freeze it ready in the freezer. Also try one or two of the recipes.

I don't know about trendy because I have been using it for years, but I love it as a base flavour in lots of things. I use it to start a paella with the olive oil onion, pepper, herb mix. DH uses it in basque chicken and also does a fish dish with squid, prawns and potatoes. Love it as a chorizo and breadcrumb crust with cod. We always have it in the fridge, but also chopped ready in the freezer.

I used to love it, but ate so much of it when living in Spain I've gone off it.

I used to slice and cube it. Bake the cubes in the oven for 20 mins or so. Drain off a lot of the oil (makes it less fatty). Then simmer in a little red wine.

Or look for a recipe for lentejas con chorizo. Delicious with some crusty bread and a glass of rioja.

henetha - yes, it can be a bit tough sometimes. I think it’s down to the skin it’s encased in. It’s supposed to be edible, but I always peel it off before cooking the chorizo.

I’ve used it on home made pizza and paella - lovely ?.

I don't think I've had any since I was an au pair in Spain. I have noticed it crop up in a few recipes lately. But for slicing and putting on bread, I prefer a salami. Sorry Allsorts not much help. There are plenty of recipes online though.

Kittylester, timetogo2016, and Witzend, thank you.
As it is so trendy, I thought I had killed the thread stone dead.?

Auntieflo

Am I the only one who really doesn't like chorizo?

No!
I’ve only used it once, for some Spanish stew thing I’d been intending to make for a long time.
The amount of fat that came off when I was frying it (as specified in the recipe) coupled with the very strong smell, absolutely turned my stomach, and I’ve never bought or touched any since.
It’s a fashionable ingredient now, though.,

Soroptimum

A family favourite is Delia’s Chicken Basque. Delicious!

Totally agree.

Mamissimo

Jambalaya! ?

Thank you for reminding me about Jambalaya. I used to make it but haven't had it for ages.

I don`t either Auntieflo.
Far to fatty for me.

It's best if whole sliced very thin and fried it then softens it and releases the oils.

A family favourite is Delia’s Chicken Basque. Delicious!