“It’s an air-cured meat product that uses pork shoulder and spices to create a preserved, edible link that can be eaten without having to cook [it].” Making chorizo is an artisanal process ...

In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes. Remove from heat. With a slotted spoon, transfer chorizo to a large bowl. Set aside.

Using a knife, make a deep cut in the side of each chicken ... In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground ...

This soup was loosely inspired by Portuguese feijoada. That’s a rustic stew of beans, cabbage, sausage and multiple cuts of ...

White fish and chorizo combine like a dream. Top them with a saffron aioli for a rich and creamy heaven. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the aioli, bake the potato for 1 hour.