Chorizo

chorizo / chouriço

Flavor and role: A pork sausage seasoned with paprika and garlic. Spanish chorizo is cured and smoked and can be sliced and eaten as is; Mexican chorizo is raw and fried before use. It releases red oil when cooked.
Typical dishes and uses: Paella (some variations), feijoada, gambas variations, chorizo tacos, Spanish lentil stew
Substitutes: 100g chorizo = 100g smoked sausage + ½ tsp smoked paprika + a little garlic.
Storage: Cured chorizo: unopened 1–2 months in a cool place or the fridge, opened 2–3 weeks in the fridge. Fresh chorizo: 2–3 days in the fridge, 3 months frozen.
Main countries: Spain · Mexico · Portugal
Used in this book: Bandeja Paisa Bandeja Paisa de Lujo with Carne en Polvo and Meaty Chicharrón Bandeja Paisa Burrito with Hogao Salsa (Colombian × Mexican)Bandeja Paisa Loaded Fries with Avocado Crema Chorizo and Crispy Potato Breakfast Burrito with Charred Jalapeño Chorizo Chili Walking Nachos Feijoada Completa with Garlic Kale and Farofa Chipotle Feijoada Chili Chorizo and Prawn Jollof Paella Chorizo-Jalapeño Khachapuri (Georgian x Mexican)Chorizo and Jalapeño Queso Mac Crispy Chorizo Paella Bites Spanish Chorizo and Chicken Plov Baked Mini Tortilla Bites with Brava and Alioli Dips Chorizo & Prawn Yangzhou Fried Rice, Spanish Style

Updated 2026-10-10