“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.

Cook until the tomatoes have just begun to soften into a sauce, about 5 minutes. Peel the casing off the chorizo if necessary and then half or quarter each round depending on size. Add to the pan ...

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.