Preheat oven to 350\u00b0F. Wrap potatoes in foil and bake for 1 hour, or until cooked through.
Meanwhile, heat oil in a large frying pan over high heat. Saute chorizo and onion for 2-3 mins, until chorizo is browned. Stir in beans and harissa. Simmer for 2-3 mins.
Unwrap potatoes and cut a slit through each. Place on a foil-lined baking tray and stuff with chorizo mixture. Sprinkle with cheese and bake for 5 mins, or until cheese is melted and golden. Garnish with parsley.
Preheat grill.
Combine lemon zest, oregano and olive oil. Season then rub over chicken to coat. Cook chicken, skin-side down, over medium-low heat for 20 mins. Flip over and cook for another 20 mins, or until cooked through.
Meanwhile, to make the salad, grill or saute chorizo for 2 mins, until crisp. Toss with beans, arugula, spring onions, lemon juice and extra virgin olive oil. Season.
To serve, cut chicken into 4 pieces. Serve with chorizo-bean salad.
Cook pasta in a saucepan of boiling salted water according to package directions. Drain well.
Meanwhile, heat oil in a large skillet on medium heat. Add onion, garlic and red pepper flakes and saute for 3 mins or until soft. Add chorizo and saute for 5 mins or until browned. Add chickpeas and saute for 2 mins or until heated through.
Divide pasta among serving bowls. Top with chorizo mixture. Sprinkle with chives and Parmesan cheese.
add in olive oil and chorizo; cook for a minute or
I used 9x9) Sprinkle generously with salt and pepper and stir
Add chorizo to cold sauce pan, bring
ver medium heat. Add the chorizo and cook until crisp, 2
medium pot, combine rice with 2 1/3 cups lightly
Preheat oven to 500 degrees.
Roll the pizza dough on a floured surface and place on a cookie sheet.
Spread the pizza sauce over top. Cover with a sprinkling of garlic, then a 1/2 cup of queso fresco. Top with chorizo and green onion, then cover with the remaining cheese and chili slices. Cook until the crust is golden brown (10 to 12 minutes). Garnish with cilantro.
Note: I prefer my crust prebaked for a crispier crumb. May need to reduce final cook time.
omatoes coarsely.
Stuff peppers with chorizo mixture.
Pour sauce into
p. Roughly crush potatoes. Sprinkle with sea salt and stir in
n refrigerator.
For the chorizo baguettes, combine mayonnaise and garlic
killet on medium heat. Cook chorizo until lightly browned on both
eat. Cook chorizo, stirring, until lightly browned. Remove with a slotted spoon
Brown chorizo until crispy. Remove with slotted spoon leaving fat in
n a medium saucepan. Cover with cold water. Bring to a
Cover couscous with 1 cup hot water. Set aside, covered, for 10 mins, until all liquid has been absorbed. Fluff with a fork and drizzle with extra virgin olive oil.
Meanwhile, heat olive oil in a small frying pan over high heat. Saute chorizo for 1-2 mins per side, until crisp and golden. Set aside. Toss with tomatoes, pepper and herbs.
Toss remaining ingredients with couscous. Season. Serve topped with chorizo mixture.
roiler. Line a baking tray with foil. Place mushrooms, cup-side
baking tray with parchment paper. Place chorizo on prepared tray and
Transfer to a medium bowl with sauces. Toss well to coat