chorizo


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Words related to chorizo

a spicy Spanish pork sausage

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The other dishes were: Pan y ali-oli (fresh bread with garlic mayonnaise), tortilla Espanola (Spanish omelette), pollo empanado (strips of chicken breast served with a spicy pepper salsa), arroz con pollo (rice with pork and chicken in white wine), chorizo fried in olive oil with garlic and white wine, albondigas El Torero (meatballs in a rich tomato sauce) and ternera a la riojana (beef stew with carrots and peas in a rich red wine sauce).
Chopped red-skinned potatoes and chorizo seasoned with thyme, cumin and chili powder cook into a tasty, hearty hash, but that's just the beginning.
Take cooking for one from a beans-on-toast-type chore to a delicious pleasure with this spicy fish and chorizo recipe.
INGREDIENTS 250g leftover cooked new potatoes from recipe on the left, peeled 1 leftover cooked cod fillet from recipe on the left 30g leftover fried chorizo from recipe on the left Handful of fresh parsley (optional) 2 tbsp plain flour
Grilled mackerel, chorizo, sundried tomatoes and toasted sourdough
READY IN 1 HOUR (SERVES 4) INGREDIENTS 250g dried green lentils, washed and drained 1 leek, trimmed and thinly sliced 2 carrots, peeled and finely diced 2 garlic cloves, finely chopped 1 tbsp sweet smoked paprika 2 onions, finely chopped salt and freshly ground black pepper Low calorie cooking spray 120g chorizo, roughly chopped or sliced 2 plum tomatoes, deseeded and finely chopped To garnish: a small handful of roughly chopped parsley METHOD 1.
Simply put two or three fresh chorizo into a small pan and cover with cider.
Then I encountered the green chorizo at Empell[euro]uAn al Pastor in New York.
Gareth Hunter and Luke Maddison are back as Bratwurst and Saveloy, while newcomer to the trio Sarah Boulter is playing the part of Chorizo.
But even if you are a steak-loving meat eater, soy chorizo is worth keeping on hand, even if you aren't normally a fan of pretend meat (as I am not).
It's taken us about three years to get to this stage but the reaction has been fantastic and I can't make chorizos fast enough.
Remove the waxy paper covering from around the chorizo, if it has one, and cut the sausage into slices about the thickness of a pound coin.
I thought a Spanish dish with chorizo sausage would be appropriate this week.
Scott got to choose the main ingredient for the invention test and he chose chorizo over rabbit, citrus fruits as the core ingredient of the dish.
INGREDIENTS: 400g dried pappardelle 1tbsp olive oil 400g cooking chorizo, sliced into 5mm discs 250g vine-ripened tomatoes, diced 1tsp dried chilli flakes 2tbsp dried oregano 2 garlic cloves, finely chopped 20 fresh marinated anchovy fillets, drained Salt and pepper 200g pitted black olives, halved 4tbsp chopped parsley Juice of 1/2 a lemon Extra virgin olive oil, for drizzling METHOD: Bring a large pan of salted water to the boil.