Ideas for chorizo?
Discussion
here:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
think its chorizo/bean stew for me tonight
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
think its chorizo/bean stew for me tonight
shirt said:
here:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
think its chorizo/bean stew for me tonight
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
think its chorizo/bean stew for me tonight
Brilliant, thanks for that link, some great ideas on there. Will def try the bean stew, and love the idea of tapas style with potatoes & chilli..... oh, and the squid 
Yum!!I made chorizo, squid and chickpea stew last week. it was flippin loverly, and really easy. You pretty much just chuck everythig into one pot to cook through, though I add the squid last for a 5-10 mins cook through as I find it shrinks too much if you cook it for too long.
My ingredients were:
Serves 2
- 4 inches of chorizo chopped into chunks (use the thinner, sausage type, not big sliced version like salami)
- half a bag of frozen squid from Tescos (c 250gms) - chopped how you like it into rings, slices etc(remove eyes and beaks!). Don't discard the tentacles they're my favourite bit!
- 1 tin of chickpeas
1 medium sized onion, sliced
1 crushed clove of garlic
1 tin tomatoes
1 teaspoon of smoked paprika powder
1 teaspoon of bouillon (or veg/chicken/fish stock cube)
1 glass of red wine
Salt & Pepper to taste
Add some olive oil to a heavy pan. Add the onion and chorizo and fry until onion is translucent adn teh chorizo starts to release its orange oily juice. Add garlic & fry for a bit (don't burn it!) then add toms and chop/stir in. Add the paprika and bouillon and the wine and season to taste.
Then add the tin of chickpeas and then simmer for 20 mins or so to thicken and let the chickpeas take on the flavour of the juice. At this point I add the squid for 5-10 mins and you are done.
I served this with rice. Crusty bread or potatoes would be fine too.
Enjoy!
My ingredients were:
Serves 2
- 4 inches of chorizo chopped into chunks (use the thinner, sausage type, not big sliced version like salami)
- half a bag of frozen squid from Tescos (c 250gms) - chopped how you like it into rings, slices etc(remove eyes and beaks!). Don't discard the tentacles they're my favourite bit!
- 1 tin of chickpeas
1 medium sized onion, sliced
1 crushed clove of garlic
1 tin tomatoes
1 teaspoon of smoked paprika powder
1 teaspoon of bouillon (or veg/chicken/fish stock cube)
1 glass of red wine
Salt & Pepper to taste
Add some olive oil to a heavy pan. Add the onion and chorizo and fry until onion is translucent adn teh chorizo starts to release its orange oily juice. Add garlic & fry for a bit (don't burn it!) then add toms and chop/stir in. Add the paprika and bouillon and the wine and season to taste.
Then add the tin of chickpeas and then simmer for 20 mins or so to thicken and let the chickpeas take on the flavour of the juice. At this point I add the squid for 5-10 mins and you are done.
I served this with rice. Crusty bread or potatoes would be fine too.
Enjoy!
Chorizo and Chick pea salad!
Fry some chunky slices of Chorizo in a frying pan- no oil required, the oil within should leak out quite quickly.
Fry this until the outside starts to get a little crisp, remove the chorizo but leave the oil in the pan. Drain a tin of chickpeas well, add them to the pan and cook them gently for about 5 minutes in the chorizo oil.
Prepare a salad of various bitter leaves in a bowl.
Chop some fresh coriander, large handful, and add this to the chick peas at the last minutes, adding in the chorizo to warm through for a few seconds. Place the mixture onto the salad leaves, and add a squeeze of fresh lemon or lime juice ( i like sharp and sour tastes, add a spoonful of fresh yogurt if you want for some richness). Season with a small amount of salt and lots of freshly ground black pepper.
YUM- takes minutes and is very tasty.
Fry some chunky slices of Chorizo in a frying pan- no oil required, the oil within should leak out quite quickly.
Fry this until the outside starts to get a little crisp, remove the chorizo but leave the oil in the pan. Drain a tin of chickpeas well, add them to the pan and cook them gently for about 5 minutes in the chorizo oil.
Prepare a salad of various bitter leaves in a bowl.
Chop some fresh coriander, large handful, and add this to the chick peas at the last minutes, adding in the chorizo to warm through for a few seconds. Place the mixture onto the salad leaves, and add a squeeze of fresh lemon or lime juice ( i like sharp and sour tastes, add a spoonful of fresh yogurt if you want for some richness). Season with a small amount of salt and lots of freshly ground black pepper.
YUM- takes minutes and is very tasty.
Another one I forgot to mention, is fried chorizo in red wine, which is a common tapas. Flippin easy and well tasty with the sauce mopped up with some fresh crusty bread:
Ingredients:
Chorizo
Red wine
Onions (optional)
- Slice chorizo (the sausage type) into £1 coin slices
- Fry up with some finely sliced onion till soft
- Add generous splash of red wine
- Simmer for a couple of mins to reduce the wine into a tasty sauce
- eat!
An alternative is to bung in some morcilla (spanish black pudding) at the same time as the chorizo which gives it a great extra taste and texture.
Another use for chorizo is fried with scallops. Really good combination, as you fry the chorizo first to release the flavoured oil, but don't overdo the chorizo or it will be too hard and chewy to go with the soft scallops. In fact, that would be another great use for the morcilla. Hmmmm.....
Ingredients:
Chorizo
Red wine
Onions (optional)
- Slice chorizo (the sausage type) into £1 coin slices
- Fry up with some finely sliced onion till soft
- Add generous splash of red wine
- Simmer for a couple of mins to reduce the wine into a tasty sauce
- eat!
An alternative is to bung in some morcilla (spanish black pudding) at the same time as the chorizo which gives it a great extra taste and texture.
Another use for chorizo is fried with scallops. Really good combination, as you fry the chorizo first to release the flavoured oil, but don't overdo the chorizo or it will be too hard and chewy to go with the soft scallops. In fact, that would be another great use for the morcilla. Hmmmm.....
Cut into big, chunky slices, just cover with dry cider in a dish & bake on a medium heat for, I dunno... 30mins?
Amazing as a Tapas dish or served with some simple veg and sauteed potatoes.
Or try your chorizo sliced into a big spanish omelette?
Both work for me!
Amazing as a Tapas dish or served with some simple veg and sauteed potatoes.
Or try your chorizo sliced into a big spanish omelette?
Both work for me!
Edited by captainzep on Tuesday 31st March 12:31
Hairy bikers do a great soup
2 large finely chopped Onions
4 crushed Garlic Cloves
60 ml Olive Oil
1 Chorizo Sausage
6 large Potatoes
1½ L good vegetable or chicken stock
Salt to taste
Ground black Pepper to taste
2 Bay leaves
greens or Cabbage
smoked Paprika for dressing
Olive Oil for dressing
First, drink some port - it helps you get in the mood!
Sweat the onions and garlic in the olive oil until translucent.
Chop the sausage into small chunks and add to the onion.
Sweat the onions and sausage for a few more minutes and then add the diced potatoes.
They will absorb all the flavour from the sausage.
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
When the potatoes are ready, mash them into the broth to make a thick base.
Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
Simmer for a few minutes.
The soup will go the colour of jade.
Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup.
Serve with some heavy country bread, and wallow in praise!
Edit. I tend to fry up the Chorizo's instead seperately and serve them on top of the soup rather than including them from the start.
2 large finely chopped Onions
4 crushed Garlic Cloves
60 ml Olive Oil
1 Chorizo Sausage
6 large Potatoes
1½ L good vegetable or chicken stock
Salt to taste
Ground black Pepper to taste
2 Bay leaves
greens or Cabbage
smoked Paprika for dressing
Olive Oil for dressing
First, drink some port - it helps you get in the mood!
Sweat the onions and garlic in the olive oil until translucent.
Chop the sausage into small chunks and add to the onion.
Sweat the onions and sausage for a few more minutes and then add the diced potatoes.
They will absorb all the flavour from the sausage.
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
When the potatoes are ready, mash them into the broth to make a thick base.
Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
Simmer for a few minutes.
The soup will go the colour of jade.
Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup.
Serve with some heavy country bread, and wallow in praise!
Edit. I tend to fry up the Chorizo's instead seperately and serve them on top of the soup rather than including them from the start.
Edited by Colonial on Wednesday 1st April 12:45
Spanish tortilla- very easy and very yummy
Onions, peppers, thin sliced potatoes, some chorizo and eggs
No need to get into technicalities about amounts as you really cannot go wrong, ideal when you have very little in the cupboard and can be eaten at any temperature and stored in the frigo for another day, just take care with chilling it quickly
Onions, peppers, thin sliced potatoes, some chorizo and eggs
No need to get into technicalities about amounts as you really cannot go wrong, ideal when you have very little in the cupboard and can be eaten at any temperature and stored in the frigo for another day, just take care with chilling it quickly
Edited by missdiane on Thursday 2nd April 16:56
One pot chicken...
Onions
Chorizo
Peppers
New potatoes
Tin/s tomatoes
Jar passata
1 whole chicken
Flat leaf parsley
Put it all in the casserole dish (except the parsley), making sure the lid fits
Cook it in a medium oven til the chicken is done (obviously depends on how big the chicken is, but 1.5hours maybe?)
When the chicken is done, take it out and carve it when you're ready, sprinkle roughly chopped parsley thru the veg/sauce
Serve
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