Category: chorizo

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chorizo food leeks lentils soup

chorizo and lentil soup


Hot diggity, I love chorizo. So meaty, spicy and god-darned irresistible. I hate those pre-packed sweaty little plastic things, so I always buy mine from the deli counter. Except there I have to plead with the assistant not to slice it into bits, it’s always finger-thick slices or rough dice for me.

This wintry soup is a real cracker: fried leeks and chorizo, cooked until softened, joined by red lentils, paprika and stock, then allowed to simmer until everything’s tender. Followed by the obligatory blitz. Just to finish it off I seared some reserved chorizo slices until blackened, then rested on top to allow its savoury blood-red juices to drip into the chunky soup.
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chorizo food peppers pork

spanish goulash

I was extremely pleased with this. I knew a cold evening was coming up and that we had guests round, so I wanted something big, hearty and packed with warming flavours. I knew I had to look to tomatoey-based stews to heat the cockles. I also really wanted something paprika-y. Here’s what I came up with.

I griddled some thickly-sliced chorizo first, to get those attractive black bar-marks, as well as to get an interesting charred flavour on them. Then in a big-ass Creuset pan I fried a red and white onion, and a fair whack of garlic. Then some diced pork chop went in, and when browned some lovely sweet paprika. It never fails to amaze me how it’s flavour permeates the whole dish and resonates for such a long time. Then a tin of tomatoes, and my chorizo chums join the party. To this I add a jar of drained peppers and leave to simmer for about two hours. I served it with sour cream and homebaked bread for a true winter warmer.
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