chorizo recipes

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Tomato & chorizo rice

pack small cooking chorizo sausages, halved lengthways

onion

garlic

tsp sweet smoked paprika

basmati rice

chicken stock (or gluten-free alternative)

peppers

cherry tomato

Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.

Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.

Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

The smoky paprika flavour of chorizo pairs wonderfully with chicken in this quick and simple stuffed chicken breast recipe.

Chorizo-stuffed chicken

shallot, grated

parsley

breadcrumbs

cooking chorizo

lemon

chicken breasts

Preheat the oven to 190°C/fan170°C/gas 5.

In a bowl, mix the grated shallot, parsley, breadcrumbs, egg, the chorizo and a squeeze of lemon.

Make a pocket between the skin and meat of 4 large free-range chicken breasts, ensuring the skin stays attached at the sides. Stuff each breast with a quarter of the chorizo mixture and press to spread. Season the skin and rub with olive oil.

Roast for 20 minutes, then serve with mash, greens and lemon wedges.

Infused with classic Cajun spices, this flavoursome rice dish gets a kick from cayenne pepper.

Chicken, chorizo & prawn jambalaya

tbsp extra virgin olive oil

whole speck, rind removed, cut into 1cm pieces

chorizo sausage, thinly sliced

chicken breast fillet, coarsely chopped

chicken thigh fillet, coarsely chopped

brown onions, finely chopped

green capsicums, halved, seeded, chopped

celery stick, trimmed, finely chopped

garlic cloves, crushed

milliliters (2 cups) Massel chicken style liquid stock

milliliters (1 cup) canned diced tomatoes

thyme leaves

tsp sweet paprika

oregano leaves

cayenne pepper

(1 1/2 cups) white long-grain rice

green prawns, peeled leaving tails intact, deveined

A lovely paella that will make you dream of sunny Spain. Ready in 45 minutes, at around £2.50 a head, it won&#8217;t break the bank either.

Chicken and chorizo paella

cured chorizo, sliced

onion,

tbsp sweet smoked paprika

hot paprika

chicken breasts,

butter

paella or risotto rice

chicken stock

red pepper, sliced

green beans, halved

cherry tomatoes, halved

Heat a large pan over a medium heat and dry-fry the chorizo, sliced, until it is golden and the oil is released. Remove from the pan and set aside.

Add the onion to the pan and cook for 5 minutes, then stir in the sweet smoked paprika and the hot paprika and cook for a further 2 minutes.

Add the chicken and cook for 3-4 minutes, then remove from the pan and set aside.

Heat a knob of butter in the pan and stir in the rice, then add 1 litre hot chicken stock, stir well and cook for 10 minutes.

Return the chorizo, chicken and onion to the pan with the red pepper, green beans, and tomatoes. Season and cook for a further 5 minutes, until the rice is tender.

Stir a handful finely chopped fresh flatleaf parsley into the paella and serve immediately.

An easy-to-make chorizo stew that is incredibly flavorful with the perfect blend of vegetables and seasoning. It’s an easy “set it and forget it” slow cooker or instant pot recipe that you will love!

Sweet Potato and Spicy Chorizo Stew

olive oil

garlic (chopped)

potatoes

red bell pepper (chopped)

(plus

pork chorizo sausages

tomato paste (7 ounces or 200 grams)

basil

rosemary

Black pepper

water (only

Cover the base of a slow cooker (at least 6-quart) with olive oil.

Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.

Season the vegetables with a teaspoon of salt.

Then arrange on top of the vegetables the chorizo meat.

Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.

Season the meat with salt, Basil, and Rosemary.

With a large wooden spoon, stir well to combine all the ingredients.

Season everything royally with pepper.

Cover the slow cooker and cook on high for 4 to 5 hours.

Make it With a Slow Cooker

Cover the base of an instant pot with olive oil and press &quot;sauté.&quot;

When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.

Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.

Press the &quot;keep warm/cancel&quot; button.

Add the meat and season with the rest of the salt, Basil, and Rosemary.

Stir in the tomato paste, plus three cups of water.

Season everything with pepper.

Place the lid on the instant pot, ensuring the steam release valve is sealed.

Press the &quot;meat stew&quot; setting.

It will take the instant pot about 7 to 10 minutes to come to pressure before it starts cooking.

When done (cook time is up), quickly release the pressure.

When steam stops venting, and the silver dial drops, carefully open the Pot lid.

Serve immediately with a salad on the side.

Make it with an Instant Pot

So easy and so delicious ! Perfect for a cold winter day

This recipe is the absolute bomb!! Honestly can't get enough of it, thanks for sharing!

A family favourite from the Hairy Biker’s first solo book, Proper Home Cooking. Perfect with rice or over pasta

Si King’s pan-fried prawns with chorizo recipe

raw peeled prawns

oregano

cooking chorizo,

red onion,

red pepper,

garlic cloves, finely chopped

milliliters red wine

tomatoes,

cinnamon or sugar

Toss the prawns with the lemon zest and oregano and season with salt. Heat the olive oil in a shallow flameproof casserole dish or sauté pan. Add the prawns and sear them on both sides, then remove and set aside. Add a splash of water to the casserole dish to clean the base and scrape this over the prawns.

Put the pan back on the heat and add 1 tbsp olive oil. Add the chorizo and sear on both sides, then remove with a slotted spoon and set aside. Add the onion and red pepper and sauté over a medium heat until they are starting to soften. Stir in the garlic, then season with salt and pepper.

Pour in the red wine and bring to the boil. Stir in the tomatoes and add either a pinch of cinnamon or sugar, then put the chorizo back in the pan. Simmer for about 10 min until the vegetables are completely tender and the sauce has reduced down a little.

Stir in the lemon zest and juice, then put the prawns back in the pan to heat through. Serve with a sprinkle of fresh parsley or oregano.

Top 6 chorizo recipes recipes from across the web

The most viewed chorizo recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato & chorizo rice

Chorizo-stuffed chicken

Chicken, chorizo & prawn jambalaya

Chicken and chorizo paella

Sweet Potato and Spicy Chorizo Stew

Si King’s pan-fried prawns with cho...

Top 6 chorizo recipes recipes from across the web

The most viewed chorizo recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato & chorizo rice

Chorizo-stuffed chicken

Chicken, chorizo & prawn jambalaya

Chicken and chorizo paella

Sweet Potato and Spicy Chorizo Stew

Si King’s pan-fried prawns with cho...

The most viewed chorizo recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine