CHORIZO

Spanish Chorizo is created by chopping pork and seasoning with spices, mainly Spanish smoked paprika and garlic. Paprika brings Chorizo its signature red color. Spanish Chorizo can be mild or spicy based on the kind of paprika used. Cured Spanish Chorizo can be consumed without preparation and can be diced and served at room temperature. An integral part in every Tapas, Chorizo is often widely used in the preparation in Paella.

Mexican Chorizo is mostly raw (uncured) and must be fried before consuming. The red colour is attributed to hot red peppers rather than paprika. As a consequence, Mexican Chorizo is always spicier than Spanish Chorizo. Usually, Mexican Chorizo has casings that need to be cleaned before feeding.

Chorizo may be baked, roasted, grilled, barbequed or simmered to give a fiery taste to a number of culinary dishes. Try chorizo in sandwiches, soups , stews, paellas, or as part of tapas. Fattier Chorizo types are better used for frying, whereas the leaner variants are suitable for tapas and appetizers.