chorizo sausage

A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg. Our version also features spicy chorizo sausage and sauteed red peppers.

Spanish Tortilla with Chorizo and Peppers

lb. small red potatoes

salt

olive oil

onion

red pepper

garlic

eggs

parsley leaves

This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.

Vegetable Paella With Chorizo

garlic cloves, thinly sliced

tomato paste

medium-grain paella rice, such as Bomba or Calasparra (about 10 ounces)

smoked paprika

Kosher salt and black pepper

1-inch cauliflower florets (about 10 ounces)

brussels sprouts, quartered if large (about 10 ounces)

peas (about 5 ounces)

chicken broth

scallions and lemon wedges,

Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.

Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.

Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.

Pasta With Chorizo, Chickpeas and Kale

fusilli or other short pasta

olive oil,

chickpeas,

scallions (6 to 8), thinly sliced

curly kale, collard greens

Manchego,

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.

Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.

Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.

Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

Shrimp with chorizo is startlingly simple, considering how impressive it is. Shrimp, smoky sausage, garlic, chile, and lemon come together in just about half an hour. Serve it as a main for 2, or share it as a tapas-style app.

Shrimp With Chorizo

garlic (thinly sliced)

shrimp,

chile pepper flakes

lemon

Italian parsley

Crusty bread and chargrilled lemon

Brown

Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.

Heat

Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.☞TESTER TIP:  If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.

Cook

Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.

Serve

Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.

Power through with these oat filled Zucchini fritters perfect for lunch or dinner.

Haloumi, oat and zucchini fritters with crispy chorizo

(65 grams) rolled oats

zucchinis, grated

haloumi, grated

dill fronds,

mint, leaves chopped,

cayenne pepper

(125 milliliters) extra virgin olive oil

x 140 grams chorizo, finely chopped

green tomato and lime wedges,

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5348771529001-5981815075001

Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco. His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico. It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs. The result is a delicious, one-pot meal with a fresh garnish of cheese and herbs, and it makes for an ideal breakfast, lunch or dinner, ideally with a stack of warm tortillas on the side.

Gonzalo Guzmán’s Pork-Braised Butter Beans With Eggs

(1 cup) dried butter beans

white onion,

garlic,

guajillo chile

bacon, chopped

chile powder

chorizo,

Queso fresco, crumbled

Cilantro leaves, chopped

Spring onions, sliced

pickled jalapeño, sliced

In a large pot, combine beans with 5 cups water, half the onion, the garlic and chile. Bring to a boil, then reduce to a simmer, and partly cover the pot with the lid. Cook until the beans are completely tender, 1 to 1 1/2 hours, adding more water if it reduces below the level of the beans. Fish out and discard the garlic, onion and chile; it’s fine if a few small pieces remain. Season with salt while the beans are hot.

Chop the other half of the onion. Add oil to a large skillet over medium heat with the bacon, and sauté until the onion is soft and the bacon has rendered some fat, about 5 minutes. Add chile powder and chorizo, breaking up the sausage into small pieces with a spoon, until it’s cooked through.

Break eggs into pork mixture, and stir to scramble. Once the eggs are cooked through, stir in the beans and bean cooking liquid, and simmer gently 5-10 minutes. Add a splash of water if needed, so some chile-stained broth bubbles just below the surface of the beans. Taste, and adjust seasoning with salt. Garnish generously with crumbled queso fresco, cilantro, spring onions and pickled jalapeño.

Chorizo tacos street style on corn tortillas. Use Mexican chorizo sausage or a plant based chorizo alternative. Makes about 3 tacos per person.

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Top 7 chorizo sausage recipes from across the web

The most viewed chorizo sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Tortilla with Chorizo and P...

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Haloumi, oat and zucchini fritters ...

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The most viewed chorizo sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine