BBC

Chorizo recipes

Chorizo tapas

Chorizo tapas

By Mark Sargeant

Spicy Spanish sausages, pronounced ‘chor-eetho’, they are made all over Spain, as well as in Portugal. There are lots of regional varieties but all are made with pork and flavoured with pimentón (smoked paprika). There are two main types – an air-dried sausage that can be sliced and eaten like salami and smaller fresh sausages, called cooking chorizo, that must be cooked before eating. Chorizo is available smoked or unsmoked, mild or spicy and is sometimes flavoured with garlic or wine.

Recipes using chorizo

Main course

Light meals & snacks

Brunch

Starters & nibbles

Side dishes

Cakes and baking

See all recipes using chorizo

Storage

Store both types of chorizo in the fridge wrapped in foil or waxed paper.

Preparation

Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. 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 and serve with cooked pasta.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more charcuterie recipes

See more pork recipes

See more sausage recipes