Chorizo

Of all the Spanish sausages, chorizo is probably the best known. Its distinct deep-red colour and strong flavour come from one of its main ingredients, paprika. There are many types of chorizo, all different in size, texture, spices and cure (smoked or unsmoked, fresh, semi-cured or cured), and each one varies according to region and tradition. Up in the Sierra Morena above Seville, we had the pleasure of observing one lady’s secrets: elbow deep in chorizo meat, she added lots of garlic, anise, sweet and hot paprika, cloves and salt, and then lit a fire in the room where her freshly stuffed sausages were hanging to give them a wonderful smoky aroma. (See Spanish Suppliers)