Chorizo is one of my key staple larder ingredients. In fact, I love it so much, I regularly have to ask my kids to hide it somewhere in the fridge, as I will definitely have no problem devouring it, slice by slice!
A well made chorizo (pronounced chor-ee-tho) is abundant with flavor and has real depth of character and an extraordinary taste profile. Originally a spiced pork sausage originating from the Iberian peninsula, this popular charcuterie is now produced in many different countries, quite a distance from its Spanish and Portuguese colonial origins. You can find different versions in Mexico, the Philipines and even in Goa!
Photo: offthemark.blogspot.com
Chorizo comes in many varied forms and it is important that you make your selection according to your specific recipe or how you want to serve it. For example, if I want to serve it as part of an antipasto selection, I almost always use the cured, dried smoked sausage, sliced very thinly. If I want to use it in a stew or casserole, I use the raw version that needs very simple quick cooking. It adds a huge amount of flavor, as the flavoured oil is released on heating and this infuses beautifully into a casserole, soup or stir fry.
Photo: www.seriouseats.com
Chorizo traditionally get its bright fiery red colour from dried and smoked red peppers. Spanish and Portuguese Chorizo is usually enhanced with smoked paprika and the three type used are dulce (very very smoky), piccante (spicy and my absolute favourite ) or pimenton (that holds more peppery flavour notes). Made from coarsely chopped pork and pork fat, this meat is then seasoned with garlic, salt and paprika and most regions across Spain have their own unique regional recipes. The world famous Iberico ham, sourced from the famous black pigs that feed purely on acorns, is characterized by a rich marbling of fat across the muscle, which makes it one of the most expensive and luxurious hams and chorizos. I also love the fact that so many farming families have their own secret recipes that have been passed on from generation to generation..how wonderful to have that in your family history!
Photo: www.brindisa.com
I have a tonne of recipes using chorizo (see below), so make sure the next time you are at your local butchers that you take time to taste all he has on offer. I’m sure you’ll be as addicted as I am and this will be such an easy go to ingredient when you need to bring some full on Spanish flavour to your dishes.
[Feature image: realfood.tesco.com]
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