Spanish Chorizo Sausage

Once opened, it's best to keep chorizo refrigerated. Dry-cured chorizo has a much longer shelf life than fresh chorizo.

When cooking, render out some of the fat first; it’s packed with flavor and can be used in other dishes.

Slice it thinly for tapas or sandwiches, or dice it for paella, stews, or omelets.

The smoky paprika flavor intensifies when cooked.

Eggs (omelets, scrambles)

Potatoes (roasted, fried)

Rice dishes (paella, risotto)

Beans and lentils

Cheeses (manchego)

Crusty bread

Confusing Spanish chorizo with Mexican chorizo. Mexican chorizo is typically fresh and needs to be cooked thoroughly, while Spanish chorizo is often cured and can be eaten as is.

Discarding the flavorful rendered fat. This fat is excellent for sautéing vegetables or adding depth to sauces.