Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo ...

But exactly what is chorizo? It's a spicy pork sausage used to impart a slightly smoky, complex flavor to all kinds of dishes, from traditional Spanish paella to brothy steamed mussels.

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage ...

Place the potato against the blade, flat side first, and turn into long potato strings. Take each sausage and lightly dust it in flour before wrapping the potato strings around it. Fry the potato ...

After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on.

but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper. Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook ...

The markets are flooded with winter vegetables, but our favourite? The baby potatoes! While these tiny potatoes are great for ...