I am a food journalist and here are my 3 favorite summer recipes with chorizo

With its pretty bright color and characteristic smoky taste, Spanish chorizo ​​made with pimentòn (smoked paprika in our country) has everything to please. Slipped into tortillas with potatoes, served on a board with other cold meats or with the famous Catalan “pan con tomate”, chorizo ​​is the gourmet touch that feels good in summer. It can also be enjoyed grilled on the barbecue or on the plancha for a generous dish.
Of course, you can enjoy it spicy but don’t worry, there are many mild versions available on the market.

Next, 3 delicious recipes to showcase chorizo.

Recipe #1: Zesty Barbecue Chorizo ​​Focaccia from Juan Arbelaez

A Top Chef sandwich with a great grilled/smoked taste.

How do we do ? We cook 2 spicy chorizos on the barbecue grill on all sides, then we cut them into pieces.
Cut 2 focaccia in half lengthwise (without cutting all the way through), grill on both sides over the fire, then on the chorizos to soak up the fat.
Cut 2 beefsteak tomatoes and 1 peeled red onion into thick slices. Place the tomatoes and onions on the barbecue grill. Season and grill on both sides. Cut 3 malossol gherkins into strips.
Mix 50 g of mayonnaise with smoked paprika.
When all the ingredients are toasted, spread mayonnaise inside each focaccia. Add the tomatoes, red onion, chorizo ​​and pickles. Sprinkle with 50 g of wild garlic and 50 g of pickled mustard seeds.
We wrap the focaccia in baking paper to keep them closed.

For 2 people

Discover the recipe for Juan Arbelaez’s Spicy Focaccia with Barbecued Chorizo

Recipe #2: Frittata with chorizo ​​and roasted peppers

An easy dish, to be cooked in the oven.

How do we do ? Cook 3 whole red peppers on a grill for 30 minutes at 180°C until they brown and the skin blisters. Leave to cool, remove the skin and cut into cubes.
Cut 200 g of semi-dry chorizo ​​into large slices. Chop 1/2 bunch of parsley and 1/2 bunch of chives. Mix 8 whole eggs with the herbs, pepper and chorizo. Season with salt and pepper.
Pour everything into a baking dish previously covered with parchment paper.
Bake for 15 minutes. Unmold and sprinkle with 100 g of arugula.

For 4 people

Discover the recipe for Frittata with chorizo ​​and grilled peppers

Recipe #3: Chorizo ​​Mussels

A land-sea delight, perfect for summer.

How do we do ? We clean 3 liters of mussels and throw away those that do not close.
Slice 2 onions and cut 1 chorizo ​​into slices.
In a saucepan, brown the onions with a little olive oil, add the chorizo, the mussels and sprinkle with 30 cl of dry white wine.
Cover and let cook until the mussels open. Sprinkle with chopped fresh parsley.

For 2 people

Discover the recipe for Chorizo ​​Mussels

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