Results tagged “chorizo”

Fabada Asturiana

This hearty stew hails from Asturias, in northern Spain, where they grow the best white beans.  The beans are dried and then used in this dish year-round. It really is the beans that make the dish - they are large, white and uniquely creamy and should be the most expensive ingredient in your stew since true fabas Asturianas sell for a small fortune.  This dish does not take much effort, but do give it time - five or so hours if possible.  There is probably nothing better on a dark, chilly evening than a steaming bowl of smoky fabada accompanied by a glass of deep red Rioja.


In search of the perfect pig

Smcastellsign0001.jpgAs we got higher into the Pyrenees, the road signs got gradually less French.  Call it Occitan, call it Catalan - whichever way you look at it we were moving into new territory.  As if to illustrate the point, we also quickly found ourselves in the middle of the biggest hailstorm I've ever seen.  This, of course, was the perfect moment to discover that our sunroof didn't seal properly.

Smpatanegra0001.jpgWe'd come to Spain to settle an argument.  Ever since visiting Hungary, something had been nagging away at us (and I don't just mean Barnaby).  Which is the true king of pigs?  In the Spanish corner, the pata negra pig, black of foot, fed on acorns and cossetted like a prize sumo wrestler (do sumo wrestlers eat acorns? Probably).  In the Hungarian corner, the mangalica, curly of hair, and a whacking 70% body fat.  Both tasty, no doubt - but in the world of cured pork products there can be only one winner.  Only time, and extensive sampling, would tell ...

Spanish chorizo, cherry tomato and butter bean salad

This week I bring you a more-ish warm salad, inspired by that Moorish London restaurant on Exmouth Market. This one's for Tara, who has abandoned me at Chez Panisse to go and work at Moro for a while. Hopefully I'll get some more yummy Spanish recipes from her as a result.

Smchorizobutterbeansalad0010_r1a.jpgAll still goes well in the restaurant kitchen. I've had good days (another soup proclaimed 'delicious' by the chef), bad days (a soup proclaimed only fit for the compost), fun days (sausage-stuffing, lemon-preserving, chicken-boning kinda days) and bizarre days (such as the day I lost my bra strap somewhere in the restaurant, lord knows how or when, but it must be there somewhere...).


mexico, spain
Chorizo is pronounced ‘chorissoh’ or, in some parts of Spain, ‘chorithoh’, but never ‘choritzoh’, please.

It comes in all sorts of varieties in many countries around the world, notably Spain, Portugal and Mexico, but also India (Goa, due to Portuguese colonial presence), Argentina and the Philippines.

Spanish chorizo is usually, but not always, cured, and therefore edible as is, sliced.  It’s made from coarsely chopped fatty pork and flavoured with garlic and smoked paprika.  It can be hot - ‘picante’, or sweet - ‘dulce’.

Mexican chorizo, on the other hand, is a very different sausage - made from ground pork, flavoured with additional spices such as cinnamon, and importantly, requires cooking.


Culinary Anthropologist