chorizo

Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.

Spanish-Style Cod in Chorizo-Tomato Broth Recipe

olive oil, divided

small onion, minced (about 1/3 cup)

garlic,

Spanish chorizo or pancetta (see note)

dry white wine

chicken stock

sherry vinegar

(14.5 ounce) can crushed tomatoes

pimentón (smoked paprika), divided

red pepper

thyme

Kosher salt

(6-ounce) skin-on cod fillets

baguette, 1/4-inch thick

flat-leaf parsley

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and continue to cook until sausage is lightly browned, about 4 minutes more. Add wine and increase heat to medium-high. Bring to a boil and simmer until reduced by half, about 1 minute. Add chicken broth, vinegar, tomatoes, 1 1/2 teaspoons pimentón, crushed red pepper, and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.

While the sauce is simmering, season fish with salt, pepper, and remaining teaspoon of pimentón. Heat remaining 1 1/2 tablespoons oil in a large skillet pan over high heat until shimmering. Carefully place cod in pan skin-side down. Cook without moving until skin is crisp and nicely browned, about 3 minutes. Carefully flip fish, reduce heat to medium and continue cooking until fish is firm to the touch and no longer opaque, 4 to 5 minutes longer. Transfer fish to a paper towel-lined plate to rest.

Add baguette slices to pan. Brown on one side and let it and soak up the pan juices. Flip after 1 minute and brown on the other side for about 30 seconds. Remove from heat.

Discard thyme sprigs from tomato broth. Plate fish by spooning a generous amount of broth into individual bowls. Top with fish, two slices of baguette and parsley and serve immediately.

Chorizo Burgers

bacon

mayonnaise

fresh cilantro, chopped

Kosher salt and black pepper

chuck

green chiles (not drained)

olive oil

salted butter

eggs

burger buns

Green leaf lettuce, leaves

tomato,

sauce,

Taco Tots, recipe follows

frozen potato tots (about 5 cups)

taco seasoning

Monterey Jack cheese

Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.

Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.

Preheat a large cast-iron skillet over medium heat.

For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.

Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.

Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.

Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Portuguese Chourico and Kale Soup

(2 turns around the pan) extra-virgin olive oil

white waxy potatoes,

onions,

garlic, chopped

bay leaves, fresh or dried

kale,

salt and pepper

tomatoes

chourico,

chicken broth

crusty bread

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Used mild Italian sausage, garbanzo and cannelloni beans....delicious!!  Served the family and put the rest in the freezer for another day.  

This is SOOO delicious!  I had kale, swiss chard and collard greens in the fridge so I used all 3.  Then there was no chourico at the grocery store so I substituted pork butt, chopped it into bite-sized pieces (marinated/ribbed with white wine, paprika, cayenne pepper, salt, garlic and onion powder for about 2 hours) and then smoked it for 2 hours at 450* in our smoker, then added the smoked meat to the soup... MAN OH MAN was it YUMMMMMY!!!!

Great Recipe, 
I skipped the chick peas but everything else was terrific! My husband comes from a Portuguese background and he approved. ✔️

This soup is tied for 1st place as my personal favorite. EVER. I sub linguica for the cured Spanish chorizo (both are fully cooked/cured, but linguica is easier to find). Waxy white or gold potatoes work best for this, at least for me. But red potatoes do just fine in a pinch. I don't add as much sausage nowadays since the package sizes are been reduced 12oz - oops, they're down to 11oz now! I don't figure it's worth opening and using part of another one, but might have to in the future. I use more garlic, am careful about the onion as I live with an onion hater and must be sneaky about it. But on a cold and/or rainy night, I look forward to this soup all day.

Super delicious! I doubled the broth and added white beans instead of garbanzo. Also cooked for 30minutes to meld flavors more...will make again!

Easy and delish! I used chicken sausage and sweet potatoes.  The soup was very hearty and filling, mine turned out almost stew like.  The entire family loved it, especially my husband! 
First time doing a review that is how good this soup is.

I thought this was very tasty. I used everything called for but substituted linguica for the chourico and simmered it for about an hour. What a smoky, hearty soup. It was so quick and easy to prepare.

SUMMARY:  Delicious... IF cooked longer than recommended.  
DETAILS:  The modifications I made to this recipe are  1) I purchased Chorizo sausage raw, and browned prior to making the soup;  2) I substituted Cannelini beans for the Garbanzo beans because I happen to hate Garbanzo beans; 3) As another reviewer recommended, I simmered the soup for 30-40 minutes instead of the recommended 10 minutes.  In my mind, the longer cook time will be mandatory if you want to get that "comfort food" feel from the soup.  This will give you more flavor, and that thick tomato-white bean broth that we all know and love.  Most importantly, simmering for longer will cook the potatoes until they are easy to break apart in your mouth.  I tested the soup at 10 miinutes and - even though I'd cubed the potatoes quite small - found the potatoes to be "al dente" in a way that did not appeal to me.  
My entire family LOVED this recipe.  Highly recommended.

My family and I love this soup. I use chicken chorizo, as we don't eat pork, but do everything else the same. A delicious, hearty soup- great on a chilly night with some crusty bread!

I have been making this soup since I first saw Rachel Ray make it on the Food Network OVER 15 YEARS AGO &amp; this is STILL one of my favorite fall dishes. This dish is ALWAYS a HIT! 

https://www.foodnetwork.com/videos/classic-portuguese-soup-78217

Cook up a fantastic recipe for Portuguese Chourico and Kale Soup.

Classic Portuguese Soup

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

sausages,

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make.

Easy Mexican Chorizo Tacos Recipe

vegetable oil

poblano pepper, finely diced (about 1 cup)

fresh Mexican chorizo (see note)

chipotle chili in adobo sauce, minced (about 1 tablespoon)

To Serve (all suggestions optional except tortillas):

corn tortillas

cilantro

recipe salsa verde (see note)

Mexican crema

limes,

queso fresco

radishes,

avocado, sliced

Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.

Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges

Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky fire-roasted salsa, is a beloved taco filling in Mexico. Once a common snack available near construction sites in central Mexico, it became popular beyond street food stands, expanding into homes and restaurants over the years. Here it’s used as the foundation for nachos, topped with mounds of melted cheese, tangy queso fresco, creamy avocado and crunchy scallions for a hearty, delicious meal.

Bricklayer-Style Nachos

Roma tomatoes tomatoes

bacon,

fresh Mexican chorizo, casing removed, coarsely chopped

beef

Kosher or sea salt and black pepper

white onion,

garlic cloves, finely chopped

halved,

scallions,

If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.

Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.

Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.

Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.

Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.

Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.

Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!

moutarde, cube de bouillon, crème épaisse, échalote, parmesan râpé, chorizo, huile d'olive, paprika, poivre, sel

Risotto au chorizo

verres de moutarde de riz

de bouillon de poule

cuillères à soupe de crème épaisse

échalotes

petit sachet de parmesan râpé

tranches de chorizo doux

cuillères à soupe d'huile d'olive

pincée de paprika selon votre goût

poivre

Faire bouillir 1,5 litre d'eau puis ajoutez les 2 cubes de bouillon.

Emincer les échalotes et couper le chorizo selon votre goût (en 2 ou en 4).

Dans un fait-tout faire chauffer l'huile, faire revenir les échalotes 2 min, puis ajoutez le riz cru. Laisser chauffez jusqu'à ce que les grains deviennent translucides.

Ajouter le bouillon au fur et à mesure jusqu'au raz du riz. Couvrir, et ajouter du bouillon quand le niveau du liquide est trop bas.

Goûter le riz de temps en temps et continuer jusqu'à épuisement du bouillon.

Ajouter la crème, le sel, le poivre, le paprika, le chorizo et le parmesan. Laisser cuire encore 5 min.

https://assets.afcdn.com/video13/20200828/v_636789_HD.mp4

Risotto au chorizo 17724 carré

You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you’d prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.

Black Bean Chorizo Casserole with Pickled Onions

Mexican crema, crème fraîche or sour cream

lime lime juice

red onion,

salt,

sugar

cured (cooked) chorizo, finely diced

white onion, diced

cilantro, leaves and stems separated

cumin

garlic cloves, unpeeled

Monterey Jack cheese, grated (3 cups)

pumpkin seeds (optional)

Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.

Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1 teaspoon salt and 1/2 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.

Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.

Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.

Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.

Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.

Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.

Drain chiles and place in a blender or food processor. Add peeled garlic and 2 cups stock. Purée until smooth.

Heat 4 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 1 1/2 cups, about 25 minutes. Stir in remaining 2 teaspoons sugar and 1/2 teaspoon salt and remove from heat.

Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-13-inch baking dish. Place a layer of 6 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 6 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 20 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 20 minutes more.

Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, pumpkin seeds and cilantro leaves.

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