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/ck/ - Food & Cooking

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File: 177 KB, 900x900, terroirs-d-antan-chorizo-espanol-dry-cured-1S-2564.jpg [View same] [iqdb] [saucenao] [google]
16653807 No.16653807 [Reply] [Original]

What can I make with Spanish chorizo? I had a party last night and someone brought some Spanish chorizo but we ended not eating it and it was left at my place. What is something good to make with it?

A restaurant I worked at years ago made some muscles cooked in chorizo, white wine and onions and it was berdy gud but I don't live anywhere near the ocean now so I'm not going to fuck with seafood. Paella is the default answer but again, no seafood but chicken paella is an option. I was also toying with like a Spanish carbonara with some Spanish cheese instead of parmesan but that's all I ha e so far. Thoughts, /ck/?

>> No.16653825

Chorizo and Potato Frittata

>> No.16653827

Making some carbonara is an excellent idea.

>> No.16653840 [DELETED] 

>>16653807
cram it up your ass

>> No.16653872

>>16653807
Chorizo gumbo, sweet potato and chorizo hash, chorizo, bean and kale soup are my go tos.

>> No.16653898

>>16653807
Crackers, cheese, and eat

>> No.16653906

>>16653807
Try posting a timestamped picture of the Spanish chorizo "that you have". That would be a good start. Or just fuck of back to plebbit.

>> No.16653939

>>16653807
Hi Matt I see you found my chorizo.
Btw I saw you having butt sex with your neighbour not sure if that matters

>> No.16653945

>>16653807
chop it up into lardons and use it the same way you'd use diced bacon, but much spicier. With eggs appeals to many people and they soak up the rendered fat. I believe Manchego is good spanish melting cheese that might go well. I might be thinking of mexican chorizo anyway. if it looks like OP you should slice it and make homemade spanish-pizza with olives, tomato or pepper, fresh oregano, baked manchego and use this like the pepperonis. I'm just spitballing. Otherwise like the OP as charcuterie but prolly want another less-spicy cold cut and some cheese to accompany it.

>> No.16653960

>>16653807
Stick a fork on it and grill it over fire
Eat it

>> No.16654550

Fried rice

>> No.16654613

>>16653807
what are these retarded ass suggestions?
chorizo is eaten with bread, on butter.
i swear /ck/ is the most pretentious board on here.

>> No.16654700
File: 15 KB, 300x300, 31QChEWvz6L.jpg [View same] [iqdb] [saucenao] [google]
16654700

>>16653807
I love that shit and buy it every time I'm in Mexico.
I eat it with cheese and crackers or bread, Oaxacan cheese, a light soft white cheese, similar to fresh mozzarella works well.

>> No.16654714

you could ferment it and make some high meat out of it

>> No.16655605

>>16653807
That's not the type of chorizo you cook with.

>> No.16656027

>>16653807
Pic related is the answer. Eat it with good cheese and bread or crackers alongside some marinated olives and peppers

>> No.16656039

>>16655605
You can cook with it though if you want to and it comes out damn good.

>> No.16656100

>>16653807
Make a chorizo and bean soup.
Or some sort of pasta.

>> No.16656230

>>16653807
Caldo de Gallego

>> No.16656320

>>16653807
Imagine being such a shitty host you refuse to eat something someone brought over for your party.

>> No.16656339

Chop it up and make red beans and rice

>> No.16656430

goes well into paella and all sorts of paella-like dishes. I also put it into (kimchi) fried rice

>> No.16656465

Just make a paella style rice dish with whatever you have on hand, or chorizo mac and cheese.

>> No.16656606

>>16653807
Breakfast Burritos. 7/11's out here in Hawaii carry Chorizo and Egg burritos and they are pretty good.

>> No.16656703

I often cook it in a bit of red wine and serve it with broad beans

>> No.16657015

>>16653807
Eat it like it is. That is not a chorizo to cook with.

t. spaniard

>> No.16657391

>>16657015
what's the difference?

>> No.16657754

>>16656100
>Make a chorizo and bean soup
This.

Chop and sautee the chorizo, add onions and smoked paprika, deglaze with chicken stock and add white beans and/or potatoes. Optionally, tomato paste and saffron. Great shit.

>> No.16657774
File: 289 KB, 320x564, 1627382396942.webm [View same] [iqdb] [saucenao] [google]
16657774

>>16653807

>> No.16657787
File: 111 KB, 1000x667, chorizo-fresh-spanish.jpg [View same] [iqdb] [saucenao] [google]
16657787

>>16657391
Not him, but you can tell by the texture that the OP is a hard, dried variety which you're supposed to slice up and enjoy as a tapa.

The chorizo you cook with look more like regular uncooked sausages: soft, translucent and generally more compact.

>> No.16657789
File: 35 KB, 578x527, 1618426944447.jpg [View same] [iqdb] [saucenao] [google]
16657789

>>16653827
NO IT IS FUCKING NOT

>> No.16657792

>>16657774
>*unlimited blade works theme*

>> No.16657796

>>16657774
How do we get out of the egg maze?

>> No.16658211
File: 146 KB, 1920x1128, receta-bocadillo-de-chorizo-de-leon.jpg [View same] [iqdb] [saucenao] [google]
16658211

>>16653807
Spaniard here, with bread as pic shows. It's also very nice in Tortilla.

>> No.16658220

>>16653807
You eat it raw with a cheese and cracker plate and a good white beer.

>> No.16658241

when i was a kid i used to make chorizo, pepper and onion subs

>> No.16659443

>>16657787
In the US, this style (fresh) is more usually called "Mexican Chorizo"

>> No.16659949

>>16653807
I love to do a Chorizo stew, since it doesnt use up alot of dishes and is easy to cook(only thing to care for is how much water you are using in relation to the lentils, and if you use Dried or Canned lentils etc). Just roast some chorizo in a big pot along with some garlic and onions, and cut carrots, add water, lentils, bayleaves, some salt and pepper, cook it for a while until it has the right consistency(water should be at max 1Liter) and usually that amount is for like 2 Big portions/4 small portions. So I usually cook for 2 days.

>> No.16659957

>>16659949
ALso add some paprica spice aswell as cumin if you want to.

>> No.16661195

slice a hole through a beef eye of round roast and put the chorizo in it, then braise it until the roast is tender. Slice the roast into streaks.