Chorizo is a type of sausage that is popular in Spain, Mexico and Latin America. Spanish chorizo differs in that it uses chopped chunks of pork meat and fat as opposed to the ground meat that is used in other chorizos. Paprika is a main ingredient, and Spanish chorizo usually has a very strong paprika flavor. Spanish chorizo is usually cured or smoked, and it can be eaten without cooking. That said, the best chorizo for cooking is the type that is less cured and softer, and it can be used to complement a dish or as a main dish itself.
Slice the chorizo. You can slice it as thick or thin as you prefer.
Heat a small amount of olive oil in a deep pan over medium heat. Use just enough oil to cover the bottom of the pan. Chorizo is a very oily sausage, and will add oil to the pan once it's included.
Add sliced vegetables. This is optional, but veggies such as sliced onion, chili peppers, chunks of red pepper or chunks of potato complement chorizo nicely.
Saute the veggies until they are soft.
Add your chorizo. Since chorizo is mostly likely already cured or smoked, you will only have to cook it for about five minutes, or until it's heated. Semi-cured chorizo will have to be lightly cooked for about six to eight minutes. It will turn a dark red color as it finishes.
Remove the chorizo and vegetables from the heat once you see the oils begin to come out of the chorizo.