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The recipe for cream of chorizo.

visibility84046 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Recipes of gourmets
The recipe for cream of chorizo.
This emblem of Spanish gastronomy has been enjoying unprecedented interest for several years.
Chorizo is in fashion, simply cut into thin slices for an aperitif or used in cooking. It was the bistronomic chefs of the southwest who gave it a spotlight. It must be said that it does not lack character!
What is the secret to demi-sec sausage? A skillful blend of lean and fat pork to which we add the famous pimenton (sweet paprika), spices and garlic. Everything is stuffed into natural casings and matured for about 6 months.
We cannot date exactly the appearance of chorizo, the Romans already made sausages and sausages which they flavored.
But the famous pimenton that makes up chorizo only arrived in Spain in the 16th century, it is from this moment that chorizo stands out from other cold cuts.
One thing is certain, it has no place in paella!
There are countless recipes based on chorizo: in quiches, with pasta, zucchini or fish such as octopus or cod.
? Chorizo cream recipe:
Ingredients :
- 150 g of chorizo
- 50 cl of liquid cream
- 1 onion
- 1 clove of garlic
- 1 tsp of paprika
- 1 tsp Espelette pepper
- Salt pepper
1. Cut the chorizo into small cubes.
2. Slice the onion and garlic and brown them in a little oil, add the chorizo and cook for 5 minutes over low heat.
3. Add the cream, chilli and paprika and continue cooking for 5 minutes then leave to cool.
4. Mix everything and filter.
This cream can be used on pasta, poultry or fish.
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