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 ...

16 Portuguese Recipes to Add to Your Repertoire. Make the most of rice, linguiça, and salt cod with Portuguese dishes from salad to seafood stew.

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 ...

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.

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 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 ...