10 of the best chorizo recipes

What is chorizo made from?

Chorizo is a Spanish pork sausage made with pimentón (smoked paprika), garlic and salt. It’s unique spiciness comes from the paprika, which can be sweet (dulce) or spicy (picante).

What are the different types of chorizo?

There are lots of regional variations found around Spain and Portugal (the spice, smokiness and sweetness levels of the paprika vary widely), but the principle types of chorizo are cured and fresh. Cured chorizo or sarta is often sold in horseshoe shapes tied with string. You can find this type in almost all UK supermarkets. Cured chorizo is also sold in packets of thin slices. Both types are ready to eat but also widely used for cooking.

Fresh chorizo (chorizo fresco) is uncooked. You’ll find these sausages in larger UK supermarkets, often called ‘cooking chorizo’. Cook them in the same way as British sausages and use in dishes like stews, a Spanish-inspired cooked breakfast or our chorizo toad in the hole (below).

What does chorizo go well with?

Chorizo’s intense, smoky flavour can elevate all kinds of savoury dishes. It pairs beautifully with butter beans and chickpeas, eggs, chicken, white fish, peppers, most green vegetables and tomatoes, to name a few ingredients.

How is chorizo traditionally served?

Chorizo has been made on the Iberian peninsula for centuries. There are records of salt-cured sausage making in the region dating back to Roman times. Pimentón was brought back from the Americas in the 1600s and farmers slowly began adding it to their cured sausages. You’ll find regional varieties all over Spain and Portugal, ranging from the sweet (dulce) to the seriously spicy (picante). In Spain, cured chorizo is often served as a tapa, alongside cheese and olives. Both cured and fresh chorizo are used in rustic stews, paella and egg dishes, such as migas with fried eggs (below).

10 delicious recipes using chorizo

Chorizo pasta with pangrattato
Mix up your midweek pasta with this flavour-packed recipe. Fiery chorizo and creamy cannellini beans bring a double hit of filling protein to this 20-minute pasta dish. Whizz up breadcrumbs with lemon zest, parsley and a little butter to make a quick homemade pangrattato to sprinkle over your pasta; this clever, budget-friendly Italian culinary trick is a great way to use up stale bread.

Chorizo toad in the hole
Thought you couldn’t improve on a classic toad in the hole? Think again. This toad-with-a-twist combines rich chorizo sausages with a saffron-infused batter. Use a hand blender to whisk it together and leave the mixture in the fridge overnight for light, puffy results. Serve the toad with a Med-inspired mixture of kale, chickpeas and sunblush tomatoes with a splash of sherry.

One-tray chorizo roast chicken
A roast cooked in one tray with bonus chorizo? Count us in. This nifty roast chicken is coated in a mixture of toasted ground almonds and chopped chorizo, which gives it an incredible golden crust. The bird sits on a bed of rosemary potatoes, which soak up all those delicious chicken and chorizo juices. Serve with a fresh green salad and plenty of aïoli for a summery Sunday lunch.

Chorizo, manchego and jalapeño cornbread
We love a square of plain, golden cornbread alongside a bowl of chilli corn carne – and a few bold additions transform this humble side dish into a star attraction. Fold nutty manchego cheese into cornbread batter, then top with tangy pickled jalapeños and sliced chorizo and bake until golden. Dip warm hunks into an easy claret-red chorizo oil, made by gently frying extra-virgin olive oil with diced chorizo, for an incredible starter or movie night snack.

Spanish migas with fried eggs
Migas is a thrifty, versatile dish from Spain that uses torn, stale bread as its starting point. Gently fry the bread in olive oil and combine with chorizo, bacon, peppers and whatever past-their-prime veggies are lurking in the fridge. Fried eggs are a classic accompaniment – and we’ve also added white grapes for contrasting pops of sweetness.

Chorizo-crumbed cod, pepper and olive traybake
A little chorizo goes a long way in this easy cod traybake recipe. Whizz up a quick topping of crumbled chorizo, preserved lemon and manchego in a food processor, then use to coat cod loins. The thick crumble stops the fish drying out, keeping it perfectly flaky. Cook new potatoes in the same tray for an easy yet elegant weeknight dinner (with minimal washing up).

Chorizo and chickpeas in cider
Chorizo braised in cider is a tapas bar classic. John Whaite has turned this light tapa into a filling 20-minute supper by pairing the simmering chorizo with creamy chickpeas. Serve as part of a tapas spread or with crusty bread for dipping.

Manchego and chorizo toasties
France’s legendary croque madame gets a Spanish makeover. To make this epic toastie, start by spreading quince paste onto buttered, thick white bread (and butter the outsides so you get a gorgeous bronzed finish to your toasties). Fill the sandwich with sliced manchego and chorizo, plus a smoky garlic and paprika bechamel, before toasting. Top these golden wonders with a fried egg for a outrageously good brunch.

Spaghetti with mussels and chorizo breadcrumbs
Looking for a seafood pasta recipe to enjoy with a cold glass of white wine on a balmy evening? Fiery, salty chorizo pairs beautifully with briny mussels in this simple but impressive spaghetti recipe. Think of it as a Spanish twist on classic Italian spaghetti alle vongole.

Chorizo burgers with manchego cheese sauce
This epic summer recipe adds chorizo to the beef mince as a smart shortcut to juicy, savoury burger heaven. Piled with nutty romesco, strips of roasted red pepper and an oozy manchego sauce, these patties will be the star of your next barbecue.

Loved these ideas? Check out our complete chorizo and tapas recipes collections.