CHORIZO SPANISH VIDEO

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Scrumptious Spanish Chickpea and Chorizo Soup














Scrumptious Spanish Chickpea and Chorizo Soup

Chorizo Spanish Ingredients
• olive oil
• 150g chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 500g fresh spinach, washed and chopped
• 8 fresh tomatoes, deseeded and roughly chopped
• 1 x 410g tin or jar of good-quality cooked chickpeas, drained
• 1.3 litres chicken stock
• sea salt and freshly ground black pepper
• 55g pata negra, Spanish ham or prosciutto, finely chopped
• extra virgin olive oil
• 2 hard-boiled eggs

Chorizo Spanish Instructions :
Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off – the smell and colour will be fantastic. Stir it around and get some colour happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

Remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top...and the Chorizo Spanish chickpea is ready to serve..good ! Enjoy it !


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Arroz con Chorizo y Pimentos












Arroz con Chorizo y Pimentos

A great Spanish rice with chorizo and peppers...
CHORIZO SPANISH INGREDIENTS
  • 3T olive oil
  • 1 large onion, peeled & chopped
  • 2 cloves garlic, peeled & thinly sliced
  • 2 – 4 chorizo sliced
  • 1C Calasparra rice (or Arborio)
  • 1 x 400g (14oz) can tomatoes, chopped
  • 2t smoked Spanish paprika
  • 2C water
  • 1/2 jar pimentos (about 4), sliced
INSTRUCTIONS
Heat oil in a large saucepan and cook onion over a medium low heat, covered and stirring occasionally until soft but not browned. Add garlic and chorizo and cook for another minute or so. Add rice, tomatoes, paprika and water and bring to a simmer.

Cook stirring occasionally until the water is absorbed and the rice is soft – 20 minutes mas ou menos (more or less). If it becomes a little dry before the rice is cooked, add a little more water.

Stir through pimentos, season well and allow to heat through.

Divide between serving bowls and the Chorizo Spanish is ready to serve hot...enjoy it !
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Chorizo Recipe - Spanish Pork Sausage

Chorizo Recipe - Spanish Pork Sausage
Ingredients:

* 20 lb pork butt
* 8 oz black pepper
* 1 tablespoons cloves
* 3 heads of garlic
* 3 1/2 cups red pepper (ground)
* salt (3 handfuls)*
* cayenne pepper
* paprika
* 1 bundle of casings
* *salt to taste

INSTRUCTIONS:

Grind the meat in a meat grinder ahead of time. (20 pounds should be the weight of the meat with bone removed). Peel and mash the garlic.

Put the meat into a large tub. Add all other ingredients in order, a little at a time. One person should be mixing the meat with their hands, while another person adds the ingredients. Be careful not to add too much salt. Add small portions at a time. Add cayenne in small amounts until it is hot as you want it. Add just enough paprika to get the desired color. Knead the meat as if you were making bread. Fry a few tablespoons of the meat mixture and taste test it. A little more of something may be added. Remember it is easy to add something, but it is not easy to remove once it is mixed in.

Using the appropriate attachment on a meat grinder, fill the already cleaned casings with the meat. Leave about 1/2 inch of unfilled casing on each side to tie the openings closed. Use a strong string and double tie each end as shown above. With a straight pin, prick the sausage several times all over. (This will help them to dry faster.)

Hang the chorizo to dry in a very cool dry place for 10-14 days or until they harden. They should get some ventilation, but never a draft. If they get too much exposure to air, they may dry too quickly on the outside, which would prevent them from drying on the inside. If the casings begin to form a white coat, moisten a paper towel with vegetable oil and rub them to remove the white. After you have rubbed them with oil, dry them with a dry paper towel. The Chorizo Spanish recipe is ready !
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