Smoky, zesty Spanish chorizo is a wonderful, flavorful and versatile ingredient.

When looking at recipes that call for chorizo, it is important not to confuse Mexican chorizo for Spanish chorizo. Spanish chorizo is most often dry cured, made with smoked paprika and garlic, and can be mild or spicy. Mexican chorizo is not cooked, is usually fattier and has chile peppers and vinegar added.

I love them both! But due to geography, I can rarely get my hands on the uncooked, Mexican variety. Spain is less than an hour away, so Spanish chorizo is popular and available everywhere.



This was our lunch a few days ago. Here's the recipe. This is what I thought about it.

Keep going for the recipe!


A friend made another divine chorizo studded dish for us a couple of weeks ago that was so fantastic, I immediately asked for the recipe. This is the ultimate comfort food!

The recipe came with both metric and US measurements so I've left it as is.

Baked Chorizo and Red Onion Pasta
serves 6

350 grams (12 ounces) dried pappardelle noodles or tagliatelle
2 chorizo sausages about 150 grams (6 ounces), roughly chopped
3 small red onions, sliced into thin wedges
50 ml / 2 ounces dry white wine
150 gram / 6 ounce ball mozzarella cheese, diced
350 gram / 12 ounce carton cheese sauce or homemade
25 grams /1 ounce Parmesan cheese, grated
25 grams / 1 ounce ciabatta bread, chopped into rough crumbs (she used toasted bread crumbs)

Preheat oven to 180 degrees C / 350 degrees F / Gas mark 4.
Cook pasta according to packet instructions. Drain
Meanwhile, fry chorizo for 5- 10 minutes until browned. Careful not to over do it.
Remove with slotted spoon and add onion. Cook for 10 minutes or until caramelised.
Spoon pasta, chorizo and onion into a 1.7 liter (3 pint) gratin dish and mix well.
Stir wine and mozzarella into cheese sauce.
Spoon over the pasta, then sprinkle with Parmesan and breadcrumbs.
Bake for 30 to 40 minutes.

Merci Miche for a great recipe!

To order Spanish chorizo in America, La Tienda has an excellent choice.