"Dry-cured chorizo will last anywhere between 250 to 350 days unopened," he says, "and 21-28 days once opened." Whether cured (Spanish style) or fresh (Latin American style), chorizo is a ...

It can also be used in whatever type of rice — but not paella! Claudia: Chorizo can be either fresh or dry-cured, and apart from a standard base of lean pork and lean fat, there are some ...

Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce and serve with cooked pasta.

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.

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

The latter is a neighborhood Spanish restaurant located on San ... of over-easy eggs typically made with Serrano or Iberian ham, chorizo, and/or morcilla, as well as thinly sliced potatoes fried ...

Remove from the pan and set aside on a plate. Add the chorizo and cook for 5 minutes, until it has released its oil into the pan and crisped up a bit. Using a slotted spoon, transfer the chorizo ...

10 mins 35 mins 6 olive oil, for frying 220g cured chorizo, thickly sliced 3 celery sticks, finely chopped 1 large onion, finely chopped 1 garlic clove, finely sliced ...

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed.

Set a large pan with a lid over a medium heat and add a glug of oil. When hot, add 220g thickly sliced cured chorizo and fry for about 4-5 minutes, stirring occasionally until browned all over.