Chorizo de Bilbao

Once opened, it's best to keep it well-wrapped in the refrigerator or freeze it for longer storage. Ensure it's properly sealed to prevent drying out.

Slice thinly for tapas or to add to sandwiches.

Dice and sauté to render its flavorful fat, which can then be used to cook vegetables or rice.

Add to stews, soups, or paellas for a smoky, savory kick.

Eggs (scrambled, fried, or in omelets)

Potatoes (roasted or fried)

Rice dishes (paella, risotto)

Beans and lentils

Crusty bread

Manchego cheese

Red wine (Rioja)

Overcooking, which can make the chorizo tough and dry.

Not rendering the fat properly before adding other ingredients, which can lead to a greasy dish.