Chorizo

Chorizo

This cured Spanish sausage has completely captured the hearts of British home cooks and chefs alike – take a look at its history, learn about the different varities and peruse our vast collection of recipes.

Charcuterie and cured meat is one of the most exciting elements of food culture – where else can you find such a vast cacophony of flavours and textures made with just a handful of ingredients? A lot of that is down to the skill of the producer and their years of experience, and you'll find some of the most accomplished in the world. But while there are hundreds of different cured meats produced in the country, it's chorizo that we use more than anything else.

Full of garlic, paprika, salt and rich pork, chorizo has the ability to infuse any dish with its incredible flavour, gently rendering its bright red oils into sauces or offering up crisp bites of deliciousness. We get through an awful lot of it in the UK for this exact reason – it's so easy to make a dish taste good by just adding some of this magical cured sausage into the pan.

Below you'll find recipes, features and inspiration by the bucketload when cooking with chorizo at home. From simple Spanish dishes to modern, innovative ideas from the UK's best chefs, you're guaranteed to discover new ways of making chorizo the star of the show.

Chorizo through the ages

Chorizo has been a key part of Spanish cuisine for centuries, and even found its way into the royal courts thanks to its incredible flavour. Chart the history of the sausage and see how it influenced culture both in and out of the kitchen.

Spanish flavours

Recipe inspiration

Whether the sun's shining or you need to stave off the blustery rain and cold of winter, chorizo has your back. Take a look at some of our favourite winter warmers and summer delights above.

How to make chorizo crisps

Chorizo crisps are a clever little cheffy trick that can be used to garnish dishes, add crunch to sandwiches or – if you're anything like us – eaten as is straight out of the oven. Here's how to make them at home.

Chorizo: a chef's take

Chorizo: new frontiers