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.
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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.
Things You'll Need
Deep saute or frying pan
Spatula or wooden cooking spoon
You do not have to slice the chorizo before cooking. Spanish chorizo can be fried whole or grilled, and then sliced.
Spanish chorizo can be quite spicy. You may want to make your first bite a small one to test the spiciness. You can also ask at the time of purchase if the chorizo is sweet or hot.