6 entries for “chorizo” Showing
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GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe its first cook →GalicianLacón con grelosCured pork shoulder boiled with turnip tops, chorizo and potatoes, and served on one great platter with olive oil and pimentón.Tastes bitterBe its first cook →Castilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.Be its first cook →Castilian and MadridCallos a la madrileñaBeef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce.Tastes rich and saltyBe its first cook →AsturianFabada asturianaLarge, buttery white beans stewed slowly with smoked chorizo, morcilla and pork belly until the broth thickens.Be its first cook →AsturianChorizo a la sidraSmoked Asturian chorizo simmered in dry cider until the sausage is soft and the cider has cooked down to a sharp, red, rich sauce.Tastes very rich, hot, bright and saltyBe its first cook → That's everything for that word. The index stops when it runs out.