Recipes for chorizo

fry onion and garlic and chunks of potato in a mix of oil and butter til all is golden then add a jug of stock. In another pan fry slices of the chorizo (take the skin off - it can be a bit plasticky) until lightly crusty.

when the spuds are done, take the pan off the heat and mash til all big bits of potato are gone, and you have a chowdery style soup - add the chorizo pieces and loads of shredded kale. Serve with a slosh of olive oil on top and loads of pepper.

Chris, have you ever made it, or even been there when I've made it? ;0) You don't need to fry the slices of potato (and you just need to use oil), and you don't need to use stock, I always use just water, and it's plenty tasty. Stock would make it far too salty if you weren't careful/just used stock cubes. And obviously you'd have to make sure that the kale/cabbage was cooked fully before serving.

I was remiss about neglecting to mention that the kale should be cooked though.

Vicky's way is also very tasty.

If it's a slicing chorizo - you're a little more limited - it's probably best to just eat thin slices off it accompanied by a nice Rioja or sherry.

V - did I make something with chorizo butter and butter beans or did I just think about it (I do this too much)

cook puy lentils with chorizo in beef or pork stock, spice with paprika, add a knob of butter just before serving. use it as a base for a nice roast duck breast, top of with demi-glace (NB Toby if you are reading this I have found a supply of demi-glace).

make a fabarda/cassoulet. Beans (white ones) belly pork, blackpudding and chorizo big, chunks slow cooked with onions, paprika, pork fat.

i'm experimenting with chorizo mashed potatoes for the holiday.
will let you all know how they go over.

carrots, tomato pasata, chickpeas, garlic, paprika etc, chorizo, amazing stew. seen about 40 variants of this recipe around the place.

lately been making omelettes with chorizo and shallots...really fucking good.

OK I have a bag of puy lentils I've not yet used, as I'm not sure the best way to prepare them, but a meaty dish seems the go. I'm curious on Ed's thing above, would one fry some raw chorizos whole and then simmer them with the lentils, or just simmer the sausages in the lentils and stock from raw with no frying?

I can get a really basic non-spicy raw chorizo sausage at the supermarket (its no fancy deli kind but its nice anyway) and I like frying pieces of that and then cooking it with tomato and chickpeas and chunks of potato, with a bit of red wine and some fresh herbs. Makes a great stew, even better the next day.

Argh xpost Ro just said about the same thing heh. Paprika, didnt think of that tho, will add next time, oh damn now I have got to buy some more sausage on the way home.

At least once a week I do a chorizo, tomato, green onion omelet at work. Whichever day I am most hungover.

OH! I did a pasta with chorizo, shrimp, fried (not breaded) jalapenos, and cilantro that was pretty good, too.

I'm so hungry now :(

Huevos Rancheros w/ chorizo & a bloody mary or two at greasy Detroit Mexicantown family digs after a freewheeling night of rock/booze = one of my favorite things ever.

Brooklynites: seek out Mexican dives in Greenpoint for some of the best chorizo experiences. Acapolco especially, but there are several other good ones, some of which don't have clearly labled storefronts.

Damn I love chorizo.

*Acapulco

Roast some chunks of butternut squash with some garlic and red onions and cherry toms and put some chunks of cooking chorizo in there too. Toss the whole lot with some spaghetti and a tiny bit of creme fraiche and make sure you put all the scrapings from the roasting tin in. Awesome.

Also bizarrely today I had a variant on Local Garda's suggestion: tin of chopped tomatoes + refill the tin with water and pour in too, fried onions with fried up cooking chorizo that's a bit burnt and crispy, can of chickpeas, chopped up savoy cabbage, and chilli powder + stock cube. Bubble for 10 mins and you have a nice chunky soup type thing.

Fat crispy slices of fried cooking chorizo are also good in a kedgeree type risotto.... that has to be one of my favourite things ever!

this

http://www.nibblous.com/recipe/293

try a chorizo & purple potato taco. make sure the potatoes are soft, though, and be conservative with the chorizo.

One of my favorites lately is a torta with a filling of avocado, queso fresco, onion, and chorizo/black beans mashed together.

coat rice with olive oil over heat in boiling pan, scorch slightly then add water. use orange goya powder in the water. when water level cooks below rice level & it still has 5-10 minutes to cook, cut little bits of chorizo on top of the rice. finish riceboil, stir, and add butter to taste.

I made mashed potatoes with (Spanish) chorizo and manchego a couple of weeks ago and it was one of the greatest things ever.

I'm probably going to make cornbread and (Mexican) chorizo stuffing to go with my deep-fried turkey on Thanksgiving.

Both formats are awesome.

i just bought a vacuum-sealed bag of

a) salt beef
b) chorizo and
c) pork

how should i cook it?

Weird to get a bag of all that mixed together! Would eat, though.

Fry some diced chorizo in the pan before adding eggs to scramble to make yourself a decadent breakfast.

chorizo taters are good.

2.5 links of goya chorizo (chopped fine and fried.)
4 idaho potaters
about a cup of cream
some paprika, curry powder, and cayenne pepper in addition to S&P.

delicious.

errr, 1.5 links of chorizo.

my roommate just made chorizo potato and kale soup! so good

I miss Basque chorizo, Mexico-style is not the same at all.

chorizo goes in everything yall

I miss Basque chorizo, Mexico-style is not the same at all.

They're like having two children though, you can love both equally despite them being very different.

no ideas? at this rate i'll have to start a forum on how to nom.

i've now had further discussions with the brazilian who sold it to me. he says either: make a stew with beans, or fry in a pan with onions and ground beef and serve with rice. this latter option sounds like beef overkill though.

http://tastespotting.com/search/chorizo/1

^^^good shouts here