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Words related to chorizo

a spicy Spanish pork sausage

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SMOKED HADDOCK AND CHORIZO GRATIN n 2kg floury potatoes, cut into chunk n 500g smoked haddock fillets n 600ml blue milk n 1 bay leaf n 75g butter n 1 large leek finely sliced n 4 cured chorizo, cut into chunks n 1/2 tsp grated nutmeg n 1/2 tsp smoked paprika n Juice 1/2 lemon n 30ml dry white wine n 50g plain flour n 50ml double cream n 1tbsp fresh parsley, finely chopped n 1tbsp fresh chives, finely chopped n Large handful breadcrumbs n 20g gruyere cheese, grated n 20g cheddar cheese, grated n Salt to taste METHOD Cook the potatoes in boiling salted water until just tender, about 10-13 minutes then drain.
After frying for a few minutes remove from the heat and drain the chorizo slices on kitchen paper.
Whilst the potato is cooking slice the chorizo into 1cm cubes.
I also remember the chorizos (I like the chicken version) of La Reina Foods at Salcedo Saturday Market, which taste like authentic Spanish chorizos.
Add the sherry to the chorizo in the pan, then reduce to nearly nothing.
To serve, fill the buns with the cod, topped with the cucumber, avocado, chorizo and rocket.
Add the onion, garlic and thyme sprig to the chorizo fat in the pan and fry for 10 minutes, until softened.
a lidded saucepan over a high cook the chorizo in a little olive for six minutes, until caramelised.
When the barley is three-quarters cooked (the grain has swollen but the centre still has bite) add the chorizo back in, then stir in the peas.
Stir in half the lemon oil, half the parsley and all the chorizo. Top with the cod fillets and the remaining oil.
Add the chorizo mix and break in the cauliflower florets.
As a foil to the sweet, salty chorizo and olives provide the savory component to the otherwise bland ox tripe.
The delectable flavours of chorizo perfectly complement the subtle flavour of cod, and the addition of chilli gives it an irresistible kick.
Calbayog City, Samar - At least 800 kilograms of undocumented and abandoned local sausages (chorizo) were confiscated through a joint counteraction operation by the city veterinary office, CIDG 8, Philippine Coastguard and PNP at Calbayog City Port on Tuesday morning.
warm heart INGREDIENTS: (Serves 3) 3 Norwegian skrei fillets (deboned and skinned) - or any cod available 175g cooking chorizo 2 small white onions, sliced 2 garlic cloves, sliced 70g cavolo nero, roughly chopped 125g cherry tomatoes, quartered 1 sprig thyme 200ml fish stock For the cannellini beans (best prepared the day before): 240g dried cannellini beans 1 carrot, peeled 1/2 shallot 1tsp sea salt Salt and pepper METHOD: 1.