These tacos de chorizo bring all that spicy, smoky, juicy meat goodness without your needing to wait in line on the sidewalk ...

1 teaspoon sweet, hot or smoked paprika. Pinch dried chile flakes. ½ cup wine, beer or water. 1 cup broth or water. 1 bay leaf. 4 cod fillets, seasoned with salt and pepper ...

Preheat oven to 350°F. Melt butter in a large skillet over medium. Add onion, celery, and jalapeño; cook, stirring occasionally, until vegetables are just softened, about 5 minutes.

Add the chorizo, salt, paprika, and ground black pepper, and cook for about 7 minutes, until the chorizo starts to become golden and crispy. Stir occasionally. Lower the heat down to medium-low to ...

Carefully remove the hot baking sheet from the oven. Pour 3 tablespoons of olive oil on the sheet and mix one-half teaspoon of paprika and the garlic into the oil.

Chorizo Sauce. 3 medium tomatoes. 1 pound fresh chorizo, casings removed. 2 tablespoons extra-virgin olive oil. 1 small yellow onion, minced. Kosher salt. Black pepper. 1 carrot, coarsely grated.

Chorizo is available smoked or unsmoked, mild or spicy and is sometimes flavoured with garlic or wine. Spicy Spanish sausages, pronounced ‘chor-eetho’, they are made all over Spain, as well as ...

Served drizzled with the lemon-garlic-chorizo white wine sauce, which can be made ahead, along with some bread for soaking up all the luscious juices, it’s a dish that embodies everything a ...

Mussels with a Roasted Red Pepper and Chorizo Sauce. 2 to 3 lbs. mussels. 2 red bell peppers, seeds removed and cut into quarters or large planks. 2 plum tomatoes, quartered.

Whole chorizo are perfect for barbecuing or can be skinned and crumbled into stews. Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce ...