Thread Starter: UK Style user Started: Wed 10 Nov 2004 Replies: 2
Can anyone give me any tips on using uncooked chorizo? I have only used the cooked stuff before, but have now managed to locate some uncooked - how long should I cook it for? I was thinking of doing a stew-type thing with white beans or chickpeas.
Wed 10 Nov 2004, 2.36PM
Thanks a lot - I had completely forgotten about Paradise Kitchen! I shall check out the recipes asap. Cheers!
Wed 10 Nov 2004, 1.16PM
Hi Helen click onto recipes in the left hand column then onto Paradise Kitchen on the drop down bit and trawl through Gioconda Scott's recipes, these are traditional Spanish recipes, look for Migas (a popular local dish down here in Andalucia) and Fabada, a typical Asturian dish, it's OK to leave out the morcilla (black pudding) if you don't like it. I add chorizo to Patatas a la Pobre (poor man's potatoes) slice potatoes 1/4" thick and fry in olive oil about 1/2" deep, when half cooked add sliced onions, a whole head of garlic separated into cloves still in the skins, thickly sliced green peppers and chunks of chorizo.
Top up oil as it cooks, don't let get too dry. When cooked serve with crusty bread to dip in the garlic/chorizo flavoured oil. Sue 
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