Paprika

The spice that gives chorizo its characteristic color and flavor is paprika. Made from crushed red peppers and smoked, you’ll find paprika in both sweet and spicy variants. Both are used in chorizo, creating some which are spicy and others which are sweeter. As such, it’s quite smoky and delicious.

Garlic

Spanish chorizo also always contains a bit of garlic, which isn’t as noticeable as the paprika but strengthens the sausage’s flavor backbone. Pungent, spicy, and a little bit sweet when cooked in the chorizo, this classic spice couldn’t miss the party.

Salt

It might go without saying, but salt is another key component of chorizo’s one-of-a-kind flavor. Used in generous quantities in this Spanish classic, the salt really brings out the flavor of the pork which is used to make the finished product.

The post What Gives Spanish Chorizo its Unique Flavor? appeared first on thedancingcucumber.com.

If you are lucky enough to find them near where you live, here are three delicious Spanish sausages that you can try grilling this summer?

Criollo

Criollo is made with ground pork, white wine, black pepper, and garlic. This sausage is a common addition to Spanish plates of barbecue and can be found at grills all around the country every summer. It’s so delicious and flavorful that it’s traditionally eaten on its own.

Morcilla

Morcilla is Spain’s version of blood sausage, which might not be for the squeamish, but is absolutely delicious. Made with pig blood, meat, and fat and combined traditionally with rice and spices, you owe it to yourself to try these Spanish delicacy even if it might seem strange at first.

Chorizo

Can you believe that chorizo was originally a Spanish, and not a Mexican, creation? Well, this popular sausage actually traces its origins to Spain, where it is traditionally made with finely chopped pork, its fat, and a healthy dose of smoked paprika.

The post Try Grilling Spain’s Most Popular Sausages this Summer appeared first on thedancingcucumber.com.

Ingredients:

• 150 g chorizo sausage, diced
• 1 1/2 teaspoons paprika
• 3 tablespoons extra virgin olive oil
• 2 bay leaves
• 1 teaspoon of sea salt
• 3 cloves minced garlic
• 6 tablespoons red wine
• 2 400-g cans chickpeas, drained
• 1 small red and green pepper, without seeds and chopped
• 1/2 teaspoon ground black pepper
• 1 chopped medium onion
• small chopped handful parsley
• 1 14-oz can chopped tomatoes

Instructions:

1. Get a saucepan and heat the olive oil at low heat. Next, add the garlic and onion.
2. Cook them for 3 to 5 minutes. Don’t forget to mix often.
3. When you notice that the onion is soft, include the peppers, bay leaves, and diced chorizo sausage.
4. Cook for 5 more minutes, then pour in the chopped tomatoes, red wine, and paprika.
5. Mix everything well together and turn up the heat.
6. Cover the chorizo soup and let it cook for 5 to 7 minutes. When the time is up take off the lid and cook for 1 to 2 more minutes.
7. Finally, add the chickpeas. Put on the lid once again and cook for 3 to 4 minutes. Set the heat to low.
8. Finish off with salt and pepper to your taste. Serve it with parsley on top.

The post This 30-Minute Spanish Chorizo Stew is Amazing appeared first on thedancingcucumber.com.

Paprika

The spice that gives chorizo its characteristic color and flavor is paprika. Made from crushed red peppers and smoked, you’ll find paprika in both sweet and spicy variants. Both are used in chorizo, creating some which are spicy and others which are sweeter. As such, it’s quite smoky and delicious.

Garlic

Spanish chorizo also always contains a bit of garlic, which isn’t as noticeable as the paprika but strengthens the sausage’s flavor backbone. Pungent, spicy, and a little bit sweet when cooked in the chorizo, this classic spice couldn’t miss the party.

Salt

It might go without saying, but salt is another key component of chorizo’s one-of-a-kind flavor. Used in generous quantities in this Spanish classic, the salt really brings out the flavor of the pork which is used to make the finished product.

The post What Gives Spanish Chorizo its Unique Flavor? appeared first on thedancingcucumber.com.

If you are lucky enough to find them near where you live, here are three delicious Spanish sausages that you can try grilling this summer?

Criollo

Criollo is made with ground pork, white wine, black pepper, and garlic. This sausage is a common addition to Spanish plates of barbecue and can be found at grills all around the country every summer. It’s so delicious and flavorful that it’s traditionally eaten on its own.

Morcilla

Morcilla is Spain’s version of blood sausage, which might not be for the squeamish, but is absolutely delicious. Made with pig blood, meat, and fat and combined traditionally with rice and spices, you owe it to yourself to try these Spanish delicacy even if it might seem strange at first.

Chorizo

Can you believe that chorizo was originally a Spanish, and not a Mexican, creation? Well, this popular sausage actually traces its origins to Spain, where it is traditionally made with finely chopped pork, its fat, and a healthy dose of smoked paprika.

The post Try Grilling Spain’s Most Popular Sausages this Summer appeared first on thedancingcucumber.com.

Ingredients:

• 150 g chorizo sausage, diced
• 1 1/2 teaspoons paprika
• 3 tablespoons extra virgin olive oil
• 2 bay leaves
• 1 teaspoon of sea salt
• 3 cloves minced garlic
• 6 tablespoons red wine
• 2 400-g cans chickpeas, drained
• 1 small red and green pepper, without seeds and chopped
• 1/2 teaspoon ground black pepper
• 1 chopped medium onion
• small chopped handful parsley
• 1 14-oz can chopped tomatoes

Instructions:

1. Get a saucepan and heat the olive oil at low heat. Next, add the garlic and onion.
2. Cook them for 3 to 5 minutes. Don’t forget to mix often.
3. When you notice that the onion is soft, include the peppers, bay leaves, and diced chorizo sausage.
4. Cook for 5 more minutes, then pour in the chopped tomatoes, red wine, and paprika.
5. Mix everything well together and turn up the heat.
6. Cover the chorizo soup and let it cook for 5 to 7 minutes. When the time is up take off the lid and cook for 1 to 2 more minutes.
7. Finally, add the chickpeas. Put on the lid once again and cook for 3 to 4 minutes. Set the heat to low.
8. Finish off with salt and pepper to your taste. Serve it with parsley on top.

The post This 30-Minute Spanish Chorizo Stew is Amazing appeared first on thedancingcucumber.com.