SPANISH CHORIZO STEWED IN CIDER
Provided by Emeril Lagasse
Categories appetizer
Time 35m
Yield 4 to 6 tapas or small appetizer servings
Number Of Ingredients 9
Steps:
- In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking.
- Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired.
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
CHORIZO STEW
I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
- Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
- Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
- Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
- Season to taste.
- Ladle into bowls and top with the spring onion.
Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6
SPANISH CHORIZO
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
Provided by Diana Adcock
Categories Pork
Time P1DT2h
Yield 10 pounds
Number Of Ingredients 16
Steps:
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
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