Load up hollowed out potato skins with Cheddar, chorizo, and pickled jalapenos for a crowd-pleasing appetizer. Crispy potato skins are the perfect vessel for rich, smoky chorizo, melty cheese ...

Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Stir in the potatoes, then pour in the wine and water, season with some ...

Prick the potatoes all over with a fork and microwave ... Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped ...

For a regional twist on a traditional Spanish stew, Angela Clutton’s chorizo variation with clams comes infused with Andalucían flavour – while Katrina Meynink’s boozy souvlaki potatoes ...

With these Potato Skins with Chorizo, not only will you have a complete and hearty breakfast dish, but you'll also have a ...

Justin Chapple infuses butter with dry-cured Spanish chorizo, smoky and spicy, for a rich color and flavor that balances the natural sweetness of these tender roasted sweet potatoes. Chef ...

Mexican Chorizo con Papas can also be made using leftover boiled or mashed potatoes. Try adding shredded cabbage, and make a real hash of it. Into a hot pan, put the fresh chorizo meat.

then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top. You can use leftover mash in place of some or all of the raw potato, but ...

I like little bits of it with a beer as well. Elio Sancho: Chorizo is really important in a dish that consists of scrambled eggs, potatoes, and chorizo. It can also be used in the famous cocido de ...

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.