You really can’t go wrong with any pasta-and-pork combo, and Spanish chorizo does its job here. Chopped cured sausage adds a wonderful texture when crisped in a pan, and its natural fats coat ...

You can also spice things up with Spain and Portugal's chorizo, a pork sausage reddened by chili peppers. Kielbasa, a ...

It can be spicy (picante) or mild (dulce). Cooking chorizo (whole sausages, sold in the fridge section) need to be cooked. Cured chorizo, sold sliced or as a long sausage for slicing, can be eaten ...

Seafood and pork have a long history together. In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a ...

Also known as hard-cured chorizo, Spanish chorizo is a firm ready-to-eat sausage that can be used in a variety of recipes. Typically found in the deli case of larger supermarkets, its flavor ...

If you love chorizo, then chances are you’re part of that club. An emblem of Spanish food culture and beloved the world over, the dry-cured pork sausage is a byword for big flavour. Its sweet ...

Other types, such as salami and chorizo, contain raw meat that has been cured. These will last a long time and can eaten uncooked. Lastly, some sausages are cooked and are eaten cold, such as ...

I usually use a firm, cured chorizo; if using raw soft chorizo sausage, cook it briefly first before slicing (it will be much easier to slice thinly) and frying it with the paprika.