Chorizo is a type of spicy pork sausage commonly found in Spanish cuisine. It can be made with side dishes or eaten alone, but it's usually added to other dishes after it's ready. Here is the recipe for how to prepare a chorizo using a frying pan, grill or baking pan, with a few variations for serving.
Serves 5 people
- 5 units of chorizo
- 1/2 cup of water (125 ml)
Part 1 of 4: Frying Pan
Step 1. Apply a non-stick cooking spray to a skillet approximately 25 cm
Place it on the stove and heat the oven to medium-high.
Step 2. Add the chorizo
Put it in immediately, before the pan gets too hot.
- You can also put it on before starting a fire.
- Adding the chorizo after the pan is very hot increases the likelihood of burning on one side.
Step 3. Cook for 5 minutes
It will start to brown.
Turn frequently, using tweezers, so as not to burn the meat on one side
Step 4. Reduce heat and add water
Lower heat to medium-low and add 1/2 cup (125 ml) of water.
Add water carefully to avoid splashing. Keep the skin on your face and arms away from the top of the pan as the hot steam that will rise from the pan after adding water can cause minor burns
Step 5. Cover the pan and let it cook for 12 minutes
- When finished, the chorizo will be brown.
- Check the internal temperature by inserting an instant-read meat thermometer into the center of the sausage. When you're done, your temperature will be around 70 degrees.
Part 2 of 4: Grid
Step 1. Cover the grill with cooking spray or non-stick aluminum foil if desired
- The non-stick aluminum foil makes less of a mess, but the grill marks won't look as dark. If using aluminum, drill holes in it with a fork to allow steam to enter.
- The non-stick cooking spray is another alternative to prevent meat from sticking too much on the grills.
Step 2. Preheat the grill
Regardless of whether you use charcoal or gas, the grill should be on relatively low heat.
- Preheat the gas grill to medium-low heat.
- If using a charcoal grill, make a low pile of charcoal and distribute evenly across the bottom. After lighting the fire, let the flame burn until it starts to form ash.
- Do not use high heat. It can scorch the chorizo, burning it on the outside while it's still cold and raw on the inside.
Step 3. Place the sausage on the grill
Cover and leave it there for 15 to 20 minutes, or until it is brown and cooked through.
- Turn the sausage frequently with tongs so that the sides are the same.
- Closing the grill lid prevents unexpected flames. Fire can rise rapidly when exposed to too much oxygen.
- When finished, the chorizo must have an internal temperature of 70 degrees. Check by inserting an instant-read meat thermometer in the center of it.
Part 3 of 4: Oven
Step 1. Preheat the oven for 5 to 10 minutes to reach the ideal temperature
Most ovens have only one setting, but some give you the ability to bake things on "high" and "low" temperature. If your oven has both options, use "high"
Step 2. Add the chorizo
Give the pieces a distance so they cook better.
- Putting a non-stick spray on the baking sheet is unnecessary and you should not cover it with aluminum. A roasting pan has an internal grid designed to keep the meat on the bottom of the pan, preventing the food from cooking in its juices while it heats up. Therefore, do not cover the grid with anything to prevent the fat from dripping.
- If you don't have an oven baking dish, use an ordinary coated aluminum one. This type of baking sheet is not ideal. Keep an eye on the chorizo as it boils to ensure there is no excess steam or other signs that the chorizo fat has overheated.
Step 3. Place the baking sheet in the oven
Position so that it is 20 cm below the top of the oven's heating element.
This preparation mode uses only the top heating element. Do not use the bottom
Step 4. Let it bake for 11 to 12 minutes
The chorizo must be well browned and its internal temperature must be around 70 degrees.
- Turn the meat every 4 minutes with tongs so that the sides are evenly browned.
- Check the internal temperature by inserting an instant-read meat thermometer into the center of the sausage.
Part 4 of 4: Variations
Step 1. Use the chorizo in the paella
Add small cooked pieces to the end of the dish's cooking process.
Paella is a traditional Spanish dish consisting of rice and a variety of other ingredients, finely chopped. The chorizo flavor combines with the other paella spices
Step 2. Cut the chorizo into pieces and add to your scrambled eggs, fries and omelets
Tomatoes, chopped peppers and serrano ham complement the taste of chorizo with eggs
Step 3. Add the chopped chorizo to your favorite recipes for a Spanish twist
Its minced and fried meat can add a special flavor to many lentil, bean and pea soups. It is also a sausage substitute in pizza recipes, for example.
Step 4. Fry the sliced chorizo in apple cider
As a pork product, it is complemented by the taste of apples.
Slice the chorizo and fry until browned. Add a small amount of apple cider to the pan and cook the contents until the cider thickens and has the consistency of syrup
Step 5. Infuse the smoked sausage with the flavor of the red wine
Cut the meat in three or half and simmer in red wine for a few minutes.