Chorizo is the smoky, spicy sausage from the Iberian peninsula that elevates nearly any dish. It can be fresh, cured, sliced, ...

Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo from the other, explained.

Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Ladle the soup into warm soup bowls and serve with crusty bread on the side.

Remove from the heat and then roughly chop. Next, crumble and brown the chorizo. When it is cooked, remove from the heat and transfer to a plate lined with a paper towel. Wipe the inside with a ...

Instead of using a tough cut that requires hours to become tender, we opt for chorizo, a flavor-packed sausage that boasts a robust, smoky taste. The meat flavors the vegetables and legumes ...

Remove from the heat. In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground black pepper. Fill each chicken breast with ...