Chorizo Recipes, please?

[BreatheAndFocus]

Help, foodies! I haven’t eaten chorizo for about a million years and that was in a restaurant, however, I made a recipe yesterday with chorizo in - but now have a good half of the posh U-shaped chorizo left over. What do I do with it?

Any recipes or ways to use/eat would be great. They don’t have to be posh. I just haven’t got the faintest idea what to do with the rest of the chorizo.

NB - fussy DCs won’t eat exactly the same recipe again, so I need something slightly different (they’d be ok if it was similar, just not the same as they’ll moan!
My original recipe was chorizo with cherry tomatoes fried and stirred into pasta with some single cream and spices.)

Any ideas at all (evening meals, lunches) would be very welcome 😊 TIA

Chorizo and halloumi jambalaya is always a hit in our house or we also add chorizo to Bolognese...just fry it off with the mince and it makes a delicious addition

I like to do chicken thighs, bit of paprika on the top, chop the chorizo up and do in the same tin.

Roast some peppers and onions in there too.

With rice.

Not sophisticated but very tasty.

These are my dc favourite chorizo meals.

https://www.bbcgoodfood.com/recipes/chicken-chorizo-jambalaya

www.easypeasyfoodie.com/tomato-pepper-chorizo-pasta/#recipe

Chicken and chorizo is lovely or just nibble away at it over the next week..it will soon go!

https://www.deliaonline.com/recipes/international/european/spanish/chicken-basque

This is great

The soft raw one you can make into lovely sausage rolls! Just skin them and use ready made pastry.

The dried one you can skin and chop and fry with onions, garlic, peppers and tinned tomatoes and chickpeas, with paprika to make a stew.

It's great in an omelette with potatoes and onions, Spanish style.

I like it served with white fish. The contrast is good, crispy chorizo on white flaky cod or haddock or monkfish.

Chorizo, onions, smoked paprika, butter beans and tin of tomatoes. Stir in some greens at the end. Just lovely.

You can also add any pepper you have and switch up the greens or switch up the butter beans for baby potatoes or different beans.

Chorizo macaroni cheese always a hit with my DC. Gently fry off the chorizo (skinned and chopped), remove from pan and use the fat instead of butter in your cheese sauce. Either stir the chorizo through the whole thing or put it on top.

Or caldo Verde, which happily my DC do not eat.

I make a lovely chorizo toad in the hole with marmalade gravy.

Chicken, chorizo and vegetable kebabs are a big hit in our house

Nigella has a good chicken, chorizo and potato recipe: https://www.nigella.com/recipes/spanish-chicken-with-chorizo-and-potatoes

We have it with salads - usually a green leaf one and sometimes an Anna Jones tomato and baked feta one.

My favourite way to have chorizo though is in red wine - really it needs to be the little ones though. You just fry them to brown - no oil needed - and then pop them in terracotta dishes, pour some red wine in and bake in the oven for about 20 minutes. We normally have them with other tapas, but they’re good just with crusty bread.

Soften chopped onion & garlic, then add & brown chicken thighs in the same pan. Add sliced chorizo and cook until it releases its colour. then add a can of cannellini beans, a can of chopped tomatoes and sliced green pepper. Cover and simmer. then serve when the chicken is cooked through.

Serve as a 'one pot' meal. It's great as a comforting autumn dish for cold evenings.

It's not authentic (who cares?), but I add coins of it to paella.

Or cut in cubes, fry lightly & add to any soup you can think of.

Keep it in a sealed bag in the fridge, & it lasts a long time.

Despite the package instructions, it also freezes well.

This! A family favourite for over 20 years!

I find the chorizo is burnt in this recipe, before the spuds and chicken are cooked so my advice is if you choose this, cut your chorizo into v large chunks.

Cube the chorizo and fry gently until the oil is released. Remove the chorizo, add butter and pan fry white fish eg cod steak, the fish will acquire some smoky, paprika flavour from the chorizo as well as some colour. Add the chorizo back for the last minute of cooking the fish. Delicious.

Thank you! I’ve been trying to remember the name of this for ages.

We make something we call chorizo tumble. Cut into coins and fry until crispy on both sides. Remove from the pan. Boil (in a separate pan) some baby potatoes cut in half and then add them and the chorizo back to the chorizo pan with whatever veg you like. Sugar snap peas are particularly good when they get a bit of char on them.

A favourite here is this chicken and chorizo dish - it says diced chorizo but cut in coins is now our preferred option https://www.bbc.co.uk/food/recipes/chicken_braised_in_cider_22812

Paella
chorizo and bean stew
fry it off and eat it, dip crusty bread in the oil
chorizo roast potatoes
jambalya
halloumi and chorizo salad
as a pasta sauce

chorizo never lasts in this house.

Chicken and chorizo jambalaya used to go down well with my kids. You can dial the chilli element down to suit tastes.

I do a chorizo/bean/hake stew quite often - diced tomatoes, red peppers, chorizo, white beans, tinned tomatoes - let all the flavours meld and then poach some hake in the broth and serve with/out baguette (definitely with baguette if you have left the beans out.

In lockdown a local restauranteur (like many others) was posting quick lunchtime food ideas and she did an onion base, add slices of carrots to get sticky, bay, chorizo, garlic, chickpeas, water then wilt down some spring greens. Her restaurant is called The Cookhouse (in Newcastle) and this dish is know as cookhouse stew in our house and is delicious and super easy

Coins of chorizo, large prawns and scallops (with or without the coral) stir fried, add a good squeeze of lemon and grated lemon rind at the end of cooking, and serve over linguine.

For a more economical dish, replace the scallops with chunks of any firm white fish.

For a more rustic dish, start with chopped onions and garlic, cook, then add some passata, white wine, Mediterranean herbs, then the chorizo and fish, and simmer gently till the fish is cooked. Serve with a robust pasta such as bucatini or with rice.