Ready to spice things up in the kitchen with a tasty new adventure? If you’ve ever wondered how to make chorizo or searched for the best homemade chorizo recipe, then you’re in the right place. Many home cooks ask, “How can I make chorizo as good as what I get from the store?” or “What is the secret behind having the best homemade chorizo?” Well, good news: making chorizo at home might be easier than you think. With the right ingredients and a little bit of guidance, you’ll be well on your way to mastering this chorizo homemade recipe.
Before diving into the recipe, let’s take a moment to talk a little about the somewhat interesting history of chorizo. This genuinely adored sausage was created many centuries back in Spain before it hit the rest of the world. In the olden times, it was made from pork and seasoned with a mix of various spices, most of which are paprika. Chorizo was at first made as a technique for preserving meat. Throughout the years, many areas developed their own particular variations, numerous of which boast distinct flavors. Nowadays, you’ll find a myriad of kinds of chorizo: from the dry, smoky Spanish ones to the fresh, incendiary ones favoured by Latin Americans.
In this article, I am going to guide you through the steps for preparing chorizo from scratch. I will take you through every little detail, from choosing the best possible meat and spices to mixing and cooking your chorizo. So whether you want to prepare an original authentic Spanish chorizo or try your hand at something a bit more experimental, I have you sorted. By the end, you’ll know exactly how to prepare homemade chorizo and be confident enough to try out your own touches in the recipe.
On sun-drenched Spanish afternoons, nothing refreshes quite like Gazpacho, an inviguorating cold soup that captures the essence of Mediterranean summer in every spoonful. This vibrant recipe transforms ripe, juicy tomatoes into a velvety base, while cucumber and bell pepper add garden-fresh crunch and subtle sweetness. The addition of garlic, chillies, and hot sauce creates a bold heat that’s perfectly tempered by the richness of olive oil and the tang of white wine vinegar and lemon juice. Traditional stale bread, a signature ingredient dating back to ancient Roman times, thickens the soup while adding a subtle body that carries all these bright flavors. Whether served in chilled bowls as a starter or sipped from glasses as a cooling midday refreshment, this no-cook soup delivers both nourishment and respite from summer’s warmest days.
Nothing beats Gazpacho as a light meal on a hot summers day. This spicy version of the cold Spanish soup has all the great flavour of a regular Gazpacho but given just a hint of the piquancy that only Chili can achieve. Serve with crusty white bread and a glass of white wine or a good Spanish Rioja Rosado
Ingredients
Tomatoes – 6 large
Bell Pepper – one medium
Red chillies – four
Hot sauce - one tablespoon
Vegetable stock – ¼ of a cup
Salt – one teaspoon
Olive oil – four tablespoons
Garlic – four cloves ( peeled and finely chopped)
Sugar – one teaspoon
White wine vinegar – 2 tablespoons
Lemon juice – one tablespoon
Cucumber – one medium ( peeled and sliced)
Stale white bread – one to two slices
Instructions
Bring a large pot of water to the boi. Blanche the tomatoes into the boiling water for 20 seconds. Then immediately drop them into ice-cold water made with ice. Remove and peel off the skins and chop.
Roast the skin of the pepper over an open flame (see method ) and remove the skin, seeds and pith. Slice
Add the tomatoes, bell peppers and the balance of the ingredients into a blender. Blend until smooth
Place the Gazpacho in the refrigerator for a minimum of an hour.
These beloved Spanish meatballs swimming in a vibrant tomato sauce – are the very essence of Mediterranean comfort food. This classic tapas dish transforms simple ingredients into something truly memorable, with tender meatballs enriched by wine-soaked breadcrumbs and fresh parsley, all bathed in a sauce that strikes the perfect balance between sweet tomatoes and spicy chilli heat. While every Spanish grandmother has her own secret recipe, this version pays homage to the traditional while adding a generous kick of chilli flakes that builds with every bite. Whether served as part of a tapas spread or as a main course with crusty bread to mop up the sauce, these albóndigas capture the warm, convivial spirit of Spanish dining.
There is something about meatballs that make them special. It is simple food yet also filled with wonderful flavour This recipe from Spain is no different. It is comfort food of the highest order. The Chilli sauce elevates this dish to somewhere else .Once again ,sure to become a family favourite!
Chilli flakes 1 - 3 tablespoons (According to taste)
Instructions
For the meatballs:
Combine all the ingredients with the exception of the flour and olive oil and mix well. Place in a bowl covered with cling film in the refrigerator and allow flavours to mingle for 45 – 60 minutes.
Remove from the refrigerator.
Sprinkle 3 tablespoons of flour on a plate board. Using a sprinkling of the remaining flour on your hands, form meatballs using a cupping / rolling action. Aim to make about 20 – 25 meatballs. Roll formed meatballs in flour on a plate. Place in refrigerator for 30 minutes.
Heat 2 tablespoons olive oil and fry meatballs until cooked through and well browned on the outsides. Keep Warm
For the Chilli Sauce:
Heat olive oil and add onions. Fry until starting to become translucent. Add garlic and cook for 1 -2 minutes.
Add remaining ingredients and cook for 25 – 30 minutes
Pour sauce over meatballs and serve immediately.
Notes
Use freshly baked bread to mop up the juices for a special treat!
Homemade Chorizo
olden times, it was made from pork and seasoned with a mix of various spices, most of which are paprika. Chorizo was at first made as a technique for preserving meat. Throughout the years, many areas developed their own particular variations, numerous of which boast distinct flavors. Nowadays, you’ll find a myriad of kinds of chorizo: from the dry, smoky Spanish ones to the fresh, incendiary ones favoured by Latin Americans.
Summer’s Best: Spanish Gazpacho
