Elio: Pimentón is really important in chorizo because it gives it a red color and it gives it that smoky taste of paprika. It's very important to use really high-quality spices in the chorizo.

Discovering the rich, smoky flavors of traditional Spanish cuisine is always an adventure, and today I’m excited to share a ...

To make the chorizo and gravy, heat the oil in a medium ... Taste and adjust the seasoning to taste. Spoon the mash onto two plates and top with the sausages and paprika gravy.

Toss again, check the seasoning. Sprinkle with flat parsley ... Peel the casing off the chorizo if necessary and then half or quarter each round depending on size. Add to the pan with the crushed ...

add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and ...

Soaking the fillets in milk takes care of the oiliness, while Spanish chorizo and roasted red peppers stand up to the bold flavor. Smaller blues are best for pan frying. Look for the freshest ...