nationwide · Spain
Chorizo
Spanish chorizo is a pork sausage seasoned and coloured with pimentón (smoked paprika), which arrived from the Americas in the 16th century and gave the sausage its signature red hue. Before paprika, cured Iberian sausages were pale; the New World spice transformed them into the chorizo known today.
Approximate, per several slices (~50g). Values vary by recipe and portion.
Where it comes from
Spanish chorizo is a pork sausage seasoned and coloured with pimentón (smoked paprika), which arrived from the Americas in the 16th century and gave the sausage its signature red hue. Before paprika, cured Iberian sausages were pale; the New World spice transformed them into the chorizo known today. Cured versions are eaten sliced, while fresh ones are cooked.
Where to eat Chorizo
0 restaurants worldwide serve it.
The variants
Chorizo Riojano IGP
Firm cured chorizo from La Rioja, horseshoe-shaped.
Chorizo Picante
Made with hot pimentón for a spicy kick.
Chorizo Dulce
Made with sweet pimentón; mild and smoky.
Chorizo a la Sidra
Asturian style, cooked and simmered in cider.
Cook it yourself
- Chorizo
Chorizo al vino simmers slices of the paprika-rich sausage in red wine until they plump up and stain the sauce a deep russet. It is one of the simplest and most satisfying tapas, ready in minutes and impossible to stop eating.