What It Is

Dried chorizo is an intensely seasoned, hard Spanish pork sausage (not to be confused with Mexican fresh chorizo). It's flavored with pimenton (smoked paprika), garlic, and salt and comes in sweet and spicy varieties. The flavors in this sausage tend to be really intense.

How to Use It

Enjoy thin slices right out of the package, with crusty bread and mustard, or lightly fry it for tapas. Use it to enhance soups, stews, or rice dishes such as paella.

Buying and Storing

Dried chorizo can be found with other specialty cured meats in larger supermarkets, or you can order it online at Whole chorizo can be kept in the refrigerator for up to 2 weeks, while sliced can be kept, well wrapped, for up to 1 week.


Chorizo and Potatoes with Roasted Peppers and Egg

Step up your breakfast game by adding chorizo to your potatoes.

Diced chorizo contributes a spicy note to tortilla espanola, a classic egg dish with potatoes and onion. Think about it as a bulked up frittata that can be served any time of day.

Seafood and Chicken Paella

The main course comes out in one family-style dish. Traditional Spanish paella uses saffron, which adds a vibrant gold color and distinctive flavor. If you are unable to find it, this version is equally delicious without it.

Pan-Fried Chorizo with Sherry Vinegar

The concentrated flavors of this sausage are brightened by the vinegar. Fry them up, serve with crusty bread, and you have an instant tapas plate.

Seriously, who doesn't love ooey, gooey melted cheese. The saltiness and slight sweetness of the chorizo makes this dish completely addictive. This makes for a really fun group meal.

Broiled sweet peppers stuffed with chorizo are great on their own as an appetizer or as a side for roasted chicken or sauteed shrimp.

This dish only takes 30 minutes to make. The combination of cheese, peppers, and smoky chorizo sausage makes this tortilla irresistible. The pork sausages are seasoned with paprika, which gives them their characteristic flavor and color.

Pasteles are Puerto Rican tamales. The chorizo punches up the flavor while the chickpea give these bundles a nice toothiness.

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

We honestly believe that everything taste better with some chorizo in it. For more inspiration -- from Chorizo Stuffed Meatloaf to Leftover Nicoise Salade -- check out our collection of recipes. You'll find all kinds of ideas for breakfast, lunch, dinner...and even menus for parties.

Quick Ideas for Dried Chorizo

Finely chop and stir into scrambled eggs.

Dice and cook until crisp. Add to soups or salads.

Thinly slice and serve with other cured meats or cheese.

Saute sliced chorizo with kale or Swiss chard.

Use it to make a Carbonara or simply fry up and toss with pasta.


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