Marcos Chorizo Iberico
Discussion
chrismcg1 said:
God I love Chorizo - favourite is chicken / chorizo pasta 
Drop the pasta. Sautee chicken pieces (skin on) after rubbing with ras el hanout then add your chorizo, fry until crisp, red peppers, olives, chickpeas and tinned tomms. Make sure you bung in loads of onion and garlic, paprika and black pepper. Add chilli as well. Finish with loads of chopped parsley.
Serve this with patatas bravas, humous and grilled pittas. Maybe a bit of salad,
21TonyK said:
chrismcg1 said:
God I love Chorizo - favourite is chicken / chorizo pasta 
Drop the pasta. Sautee chicken pieces (skin on) after rubbing with ras el hanout then add your chorizo, fry until crisp, red peppers, olives, chickpeas and tinned tomms. Make sure you bung in loads of onion and garlic, paprika and black pepper. Add chilli as well. Finish with loads of chopped parsley.
Serve this with patatas bravas, humous and grilled pittas. Maybe a bit of salad,
Must admit I tried it a few years back and was far from impressed. I think it was partly down to the lack of spicing, to me it was just too light on flavour and was almost just trading on the label.
Having said that I'm not sure which one I would recommend. I actually use the Tesco Finest chorizo ring, but then mainly in cooking - note it makes no claim about being Iberico so I assume it's not.
Having said that I'm not sure which one I would recommend. I actually use the Tesco Finest chorizo ring, but then mainly in cooking - note it makes no claim about being Iberico so I assume it's not.
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