Chorizo

Chorizo

Gloriously fatty cured pork, garlic and paprika sausage,
available cooked, raw, sweet or hot. Slice into sandwiches, fry
with eggs, or simply grill… it’s one of the world’s great bangers.
 
fabada
This is a rich, Spanish bean stew featuring chorizo, traditionally from the Asturia region.
Enjoy with traditional accompaniments of crusty bread and apple cider.

Origins
The chorizo is a post-Columbian snag, appearing sometime in the 1600s. This is because the main flavouring, paprika, is a New World spice. Still, it’s changed little since its inception: paprika-spiced pork and fat stuffed into a large or small intestine. It’s now devoured all over Spain and Portugal, as well as the various Central and South American countries that were conquered by these empires.

You’ll need
1 cup dry haricot (navy) beans,
soaked overnight
6 cloves of garlic, peeled
2 medium onions, peeled and
quartered
1 bay leaf
4 tbs extra virgin olive oil
450g (1lb) streaky bacon
160g (6oz) black pudding
3 chorizo sausages
1 small rump roast or several
small pork ribs
Pinch of saffron threads
1 tbs sweet paprika
Salt (optional)

Cooking Method
1 Drain the beans and place them in a large pot of cold water (cover the beans by about 5cm/2in) with the garlic, onions and bay leaf and bring to the boil.
2 Add the olive oil, bacon, black pudding, chorizo, rump roast/pork ribs. Half-cover the pot with a lid and simmer for 1½ hours.
3 Add the saffron threads and paprika and simmer for another 1–1½ hours.
4 Taste and add salt if necessary, but it may be okay without more, given the saltiness of the sausage and bacon.
5 Remove the sausage, black pudding and roast from the pot, cut them into serving-size pieces then return them to the pot.
6 Ladle into soup bowls and eat steaming hot.

Tasting notes
Ah, the charred snap of a perfectly grilled chorizo. The meat should be charred and glistening with scarlet juice, the flesh suitably piggy and the paprika strong, but never overwhelming. Some like theirs picante (or hot), while others prefer dolce (sweet), where the flavours are a little more muted. If you can find outlets that specialise in their own recipe, so much the better; the difference between a cheap, mass produced version and a handmade beauty is huge. The cooked version is thinly sliced and crammed into boccadillos (small sandwiches). It, too, can vary in taste and pungency. But for the true experience of chorizo, they’re best eaten burning hot, straight from the grill.

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