Chorizo Carbonara combines Mexican chorizo, Pecorino Romano, and Parmiggiano-Reggiano to form a creamy, silky, spicy take on carbonara.

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

We asked Angelica Intriago, co-owner of Despaña, a Spanish food purveyor, to share her expertise on chorizo. Learn how chorizo is made and what you need to know to use this spicy sausage in your ...

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

Ingredients 80g chorizo, cut into 1cm slices Two chicken breasts, diced Two peppers, I used one red and one yellow One teaspoon of smoked paprika Sea salt Method I started by slicing the ...

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This recipe is for the lazy cooks and pork lovers. All you need to do is add all the ingredients in a pan, and let the chorizo do its magic. Boil water in a sauce pan. Add the penne pasta and let it ...

Add the chorizo and garlic and cook ... add a whole dried or fresh chile pepper to the onions. Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.

3. Peel and cut the onions and potatoes into quarters and arrange them in a shallow baking tray with the chicken legs and the vegetables. 4. Stack the Chorizo slices together to make bundle and ...