Iberico Diced Chorizo

If Spain is calling this dinnertime, look no further than this perfectly piquant chorizo. Made from Iberico pigs that roam freely and enjoy a natural diet of wild plants, herbs and acorns, the chorizo is made even more delicious with the addition of Pimentón de la Vera – a type of smoked paprika.

Try it with sautéed shallots and stirred through pasta for a Spanish-Italian fusion dish that’s sure to impress. And naturally, it’s also delightful used in the more traditional ways, like cooked into paella or simmered in a stew. Read on to discover some more mouth-watering ways you can use it at home...

This is a great speedy breakfast, and a fantastic way to use up leftover potatoes. The Cooks’ Ingredients Iberico Diced Chorizo adds a nice smoky flavour to the hash, which perfectly complements the eggs.

Ingredients

1 tbsp olive oil

1 onion, halved and finely sliced

2 garlic cloves, finely sliced

1 tsp sweet smoked paprika

120g Cooks’ Ingredients Iberico Diced Chorizo

250g leftover potatoes, cut into 2cm chunks

1 tsp vinegar

2 Essential Waitrose Free-Range Eggs

handful parsley, roughly chopped

Method

1. Add the oil to a frying pan over a medium heat, then add the onion and cook for 8-10 mins until it softens, then add the garlic, paprika, Cooks’ Ingredients Iberico Diced Chorizo and potatoes. Cook for 5 mins until the chorizo starts to crisp up and the potatoes are turning golden.

2. Meanwhile, bring a large saucepan of water to the boil, then add some salt and the vinegar. Turn it down to a gentle simmer and create a whirlpool motion with a spoon. Crack 1 egg in at a time and cook for 3 mins until the whites have set but the yolks are runny.

3. Serve your crispy hash with the eggs on top and a crack of freshly ground black pepper and a sprinkling of parsley.

TIP: If you don’t have any leftover potatoes, you can cut them into chunks and then boil them until soft.

For an indulgent dinner for two, take an Italian classic and spice it up a little with some help from the Cooks’ Ingredients Iberico Diced Chorizo.

Ingredients

200g Essential Waitrose Spaghetti

3 egg yolks

50g parmesan, grated, plus extra to serve

120g Cooks’ Ingredients Iberico Diced Chorizo

2 garlic cloves, grated

25g Essential Waitrose Unsalted Butter

Method

1. Cook the spaghetti according to the packet instructions in a pan of boiling salted water.

2. Meanwhile, beat the egg yolks and parmesan together in a large mixing bowl and set aside. Add the Cooks’ Ingredients Iberico Diced Chorizo to a large frying pan and cook over a medium-high heat for 2-3 mins until it starts to crisp and turn golden, then add the garlic and cook for 30 secs. Finally add the butter – once melted, remove from the heat.

3. Drain the spaghetti, saving the water. Add the spaghetti to the buttery chorizo pan and toss over a low heat until it’s coated. Tip the spaghetti mixture into the eggy parmesan bowl and stir until it’s coated and the heat from the spaghetti cooks the egg without curdling it. Add a splash of the cooking water to loosen.

4. Serve with a sprinkling of extra parmesan and crack of freshly ground black pepper.

You might also like...