Tag Archives: Spanish chorizo

Pan-Seared Scallops With Chorizo and Corn

Uncategorized, , , ,

We recently made another dish that featured scallops and chorizo—an odd, but very successful combination it seems. That first Scallops and Chorizo in Tomato Sauce dish was a real hit in our house, so we thought we’d give this recipe highlighting both of those same proteins an equal chance. Oh, so glad we did. Fantabulous! Is that a word?

Large sea scallops are treated to the flavorful oil left behind when you cook the chorizo—and we agree with the description from Bon Appétit, “it’s basically liquid gold!”

There is no doubt, we’ll be making this again! Of course, fresh corn on the cob is a must, so you want to be making this dish during the peak of corn season, if at all possible.

Four portions seemed a little miserly to us, allowing only three scallops per diner. Split three ways, each person gets four scallops, a more reasonable quantity. You could easily use a total of 16 scallops, instead of 12, without changing the amounts of the other ingredients.

The melded flavors are fantastic with a bright note from the squeeze of fresh lime juice. We practically licked our plates clean.

Pan-Seared Scallops with Chorizo and Corn

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 3 ears of corn, husked
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 oz. smoked Spanish chorizo, finely chopped
  • 12 scallions, white and pale green parts only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½–1 serrano chile (depending on heat), finely chopped
  • ¾ tsp. kosher salt, plus more
  • 1 cup buttermilk
  • ⅓ cup chopped cilantro
  • 12 large sea scallops (about 1 lb.), side muscle removed, patted dry
  • 2 Tbsp. unsalted butter
  • 1 lime, halved
  • Lime wedges (for serving)

Directions

  1. Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside.
  3. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes.
  4. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  5. Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  6. Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  7. Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

http://www.lynnandruss.com

Recipe by Molly Baz for Bon Appétit

Scallops and Chorizo in Tomato Sauce

Uncategorized, , , ,

We had our doubts as to whether or not tender scallops and bold Spanish chorizo would make good bedfellows. This unusual combination proves that spiced cured pork and delicate shellfish are a match made in one-skillet weeknight-dinner heaven.

The recipe from Bon Appétit starts with searing scallops on one side over high heat to develop a golden brown crust, then a sauce is built from salty chorizo, lots of garlic, and bright Sun Gold tomatoes (you can use any variety of cherry tomatoes, but that vibrant yellow hue can’t be beat). The scallops are nestled back into the sauce for the last few minutes to cook through. Serve with toast for a bright, satisfying meal that comes together in about 30 minutes.

It’s worth it to seek out Spanish chorizo—a firm, cured pork product like salami—for this dish, if you can. Unlike Mexican chorizo, which is raw spiced ground pork sold loose or in sausage casings, the Spanish variety is well-salted and already cooked, so it only requires a minute or two in the pan to crisp up and render out some flavorful fat to sizzle with your sauce’s aromatic base.

Don’t be fooled by the seemingly spare quantity in the skillet before serving. The entrée is very rich and filling. I only managed to eat 3 of the scallops. Of course, if you want to beef up the meal, serving over a Baked Rice dish (Arroz Al Horno) provides more heft.

Scallops and Chorizo in Tomato Sauce

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 12 large dry sea scallops, side muscles removed, patted dry
  • Kosher salt, freshly ground pepper
  • ½ tsp. smoked paprika, plus more for serving
  • 2 Tbsp. extra-virgin olive oil
  • 6 oz. smoked Spanish chorizo, cut into small pieces
  • 1½ lb. Sun Gold and/or cherry tomatoes
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 1 shallot, finely chopped
  • 6 garlic cloves, thinly sliced
  • 2 Tbsp. unsalted butter
  • Chopped parsley (for serving)
  • 1 baguette, sliced, toasted

Directions

  1. Season 12 large dry sea scallops, side muscles removed, patted dry, with kosher salt and freshly ground pepper and sprinkle with ½ tsp. smoked paprika. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over high. Cook scallops until golden brown underneath, about 2 minutes (no need to brown on the other side). Transfer to a plate and arrange, browned side up.
  2. Reduce heat to medium-high and cook 6 oz. smoked Spanish chorizo, cut into small pieces, in pan, stirring occasionally, until slightly crisped, about 2 minutes. Using a slotted spoon, transfer chorizo to a bowl.
  3. Cook 1½ lb. Sun Gold and/or cherry tomatoes in same pan, undisturbed, until lightly blistered underneath, about 1 minute. Add 2 Tbsp. sherry vinegar or red wine vinegar and cook, stirring often, until tomatoes have burst and are falling apart, 2–3 minutes. Add 1 shallot, finely chopped, and 6 garlic cloves, thinly sliced, and season with salt and pepper; cook, stirring often, until slightly thickened and garlic has started to soften, about 5 minutes.
  4. Add ½ cup water and cook, stirring occasionally, until saucy, about 2 minutes. Reduce heat to medium; add chorizo and 2 Tbsp. unsalted butter and stir to melt butter. Add scallops, nestling into sauce browned side up, and cook until scallops are just cooked through, about 3 minutes.
  5. Divide scallops and sauce among shallow bowls; top each with chopped parsley and a pinch of paprika. Serve with 1 baguette, sliced, toasted.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Cranberry Beans with Spanish Chorizo and Red Cabbage

Uncategorized, , ,

This hearty dish is a simplified take on a Spanish recipe called alubias rojas con sacramentos. Instead of using multiple varieties of cured pork, as is traditional, Milk Street uses only chorizo and heightens the flavor of the beans by cooking them in chicken broth. Also added are both sweet paprika and smoked paprika.

Cranberry is an odd name for a lovely, versatile bean. The beans are approximately the size of kidney beans, but with a mottled reddish brown and white coloration; they’re also known as Roman beans or borlotti beans. They are soft and dense with a velvety, rich texture; and the thin skins help produce a rich bean broth. These beautiful beans might be hard to source at your local grocery store, but they are easily accessible online.

Heads up, don’t use fresh Mexican chorizo, as it has a different flavor and texture. Dry-cured Spanish chorizo, which typically is sold in small links and is firm like salami, is the correct type of sausage for this recipe.

There was no garlic in the original recipe, which The Hubs thought odd because the Spanish culture uses the allium a LOT! As the Spanish food critic Xavier Domingo put it, “There are many cuisines of Spain, but they all have one thing in common: garlic.” So guess what? We added a couple of cloves, and I included it in the list below.

This recipe uses and Instant Pot. In lieu of that, we followed the fast method using our pressure cooker. FYI, you could also choose to make this the slow method way in your pot which will take about 7 hours as opposed to the 25 minute cooking time in Step 5.

To make sure the cranberry beans were fully cooked, they got 5 minutes in the pressure cooker, then they were drained and rinsed before using. Baking soda and salt were added to the cooking liquid and combined with the pectin in the skins to make them more elastic so they could expand without bursting. The baking soda is a strong alkali that strengthened the cell walls of the beans, resulting in soft creamy beans and cooked more quickly.

Cranberry Beans with Spanish Chorizo and Red Cabbage

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. dried cranberry beans, rinsed and drained
  • Kosher salt and ground black pepper
  • ½ tsp. baking soda
  • 2 Tbsp. extra-virgin olive oil
  • 6 oz. Spanish chorizo, casing removed, quartered lengthwise and sliced ¼ inch thick
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. sweet paprika
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 tsp. dried oregano
  • 1½ qts. chicken broth, preferably homemade
  • ½ small head red cabbage, about 8 oz., cored and finely chopped

Directions

  1. In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  2. Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water; set aside.
  3. Select More/High Sauté on the Instant Pot. Add the oil and chorizo and cook, stirring occasionally, until the chorizo releases its fat and begins to brown, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is lightly browned, 6 to 8 minutes.
  4. Stir in both paprikas, the pepper flakes and oregano, then cook until fragrant, about 30 seconds. Stir in the broth and beans, then distribute in an even layer.
  5. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  6. Stir the beans, then select More/High Sauté. Stir in the cabbage and cook, stirring occasionally, until the cabbage is tender, 5 to 8 minutes. Press Cancel to turn off the pot. Let stand for 15 minutes, then taste and season with salt and pepper.

http://www.lynnandruss.com

Adapted from recipe by Diane Unger for Milk Street

Fideos with Chorizo and Arugula

Uncategorized, , , ,

Spanish fideos are thin, vermicelli-like noodles that typically are used to make a paella-like dish also called fideos. According to Milk Street where we obtained this recipe, the noodles are toasted until golden before cooking to bring out a nutty flavor and aroma. Here, vermicelli or angel hair pasta, broken into small pieces, is matched with rich and meaty Spanish chorizo, fire-roasted tomatoes that accentuate the smoky notes of the sausage, and peppery arugula or grassy parsley for fresh color and flavor.

TIP: Don’t forget to remove the paper casing off of the chorizo.

The real challenge is breaking the pasta down into 1 inch-sized pieces without spraying them all over the kitchen. Most of ours were actually 2 inches in length and it worked out fine, although, we did need to sweep up the floor some…

We paired ours with steamed broccolini, but a simple salad and/or crusty bread are perfect accompaniments too.

Fideos with Chorizo and Arugula

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. neutral oil
  • 4 oz. Spanish chorizo, halved lengthwise and thinly sliced
  • 8 oz. vermicelli or angel hair pasta, broken into rough 1-inch lengths
  • 3 medium garlic cloves, minced
  • 14½ oz. can diced fire-roasted tomatoes
  • 4 cups lightly packed baby arugula, chopped OR 1 bunch flat-leaf parsley, chopped OR a combination
  • Kosher salt and ground black pepper

Directions

  1. In a 12-inch skillet, cook the oil and chorizo, stirring, until the oil turns red and the chorizo begins to sizzle. Using a slotted spoon, transfer to a small bowl.
  2. Add the pasta to the oil in the skillet and cook, stirring, until evenly browned, about 5-7 minutes.
  3. Add the garlic and cook, stirring, until fragrant.
  4. Add the tomatoes with juices and 2 cups water. Simmer, uncovered and stirring occasionally and adjusting the heat to maintain a simmer, until the pasta is tender and the majority of the liquid has evaporated, about 15 minutes.
  5. Place the arugula in a large pasta bowl, add the chorizo, then top with the hot pasta mixture. Stir until well combined. Season with salt and pepper.

http://www.lynnandruss.com

Adapted from a recipe from Julia Rackow for Milk Street

Salmon with Sweet Peppers and Chorizo

Uncategorized, , , ,

The rich flavor and firm texture of salmon, one of our favorite fish, pair perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead a combination of sweet paprika and cayenne is used, both of which are probably already in your pantry.

And for smoky, meaty flavor, sauté slices of Spanish chorizo; the rendered fat helps cook the vegetables and the browned chorizo simmers with peppers for a few minutes at the end. We prefer salmon at medium-well doneness—that is, cooked until the center is no longer translucent. To cook the fish until opaque throughout, simmer the fillets for a few minutes longer, or until the center reaches 130°F to 135°F. Serve with warm, crusty bread if desired.

Tip: Don’t forget to place the salmon skin side up in the pan. This way, while the fillets cook gently in the pepper mixture, the skin, which we remove before serving, protects the surface from drying out. Also, don’t allow the pepper mixture to simmer vigorously while the fish is in the skillet. Medium heat should ensure a gentle simmer, but adjust the burner as needed.

Salmon with Sweet Peppers and Chorizo

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 6-oz. center-cut salmon fillets
  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 oz. Spanish chorizo, quartered lengthwise and thinly sliced
  • 2 medium red or orange bell peppers (or 1 of each), stemmed, quartered lengthwise, seeded and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced
  • 1 tsp. sweet paprika
  • ¼ tsp. cayenne pepper
  • ¼ cup dry vermouth or white wine
  • 14½ oz. can diced tomatoes
  • 3 large thyme sprigs

Directions

  1. Season the salmon on both sides with salt. In a 12-inch skillet over medium, combine the oil and chorizo and cook, stirring occasionally, until the oil has taken on a reddish hue and the chorizo begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a small plate and set aside.
  2. Set the skillet over medium-high and heat the fat until shimmering. Add the bell peppers, onion, paprika, cayenne and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are wilted and tender, 5 to 8 minutes.
  3. Add the vermouth and cook, scraping up any browned bits, until the wine has evaporated, about 1 minute.
  4. Add the tomatoes with juices along with the thyme, then bring to a simmer. Nestle the salmon fillets, skin-side up, in the mixture. Reduce to medium, cover and simmer, until the thickest parts of the fillets reach 115°F to 120°F, 6 to 8 minutes. If you want your salmon opaque throughout, cook a few minutes longer.
  5. Remove the pan from the heat. Using tongs, carefully peel off and discard the skin from each fillet. Using a wide metal spatula, transfer the salmon to serving plates, flipping each piece so the skinned side faces down.
  6. Bring the pepper mixture to a simmer over medium-high, add the chorizo and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Taste and season with salt and pepper. Remove and discard the thyme, then spoon the mixture over and around the salmon and drizzle with additional oil.

http://www.lynnandruss.com

Spanish Chorizo, Ham and White Bean Stew

Uncategorized, , , , , ,

Having made the traditional recipe—which takes hours—we were thrilled to find this quick-and-easy version of the Spanish tapa known as Fabada Asturiana, a hearty stew of dried beans, sausage and other smoky, porky ingredients.

A number of years ago on our first trip to Spain, we were lucky enough to enjoy an authentic fabada, shown above, in the little Austurian town of Cabrales in Northern Spain. The Hubs liked it so much, he bought the ingredients and smuggled them home. Luckily (or not), because I had suffered a broken foot a few days earlier, we were whisked through airport customs back home, preventing our illegal meats and beans from being confiscated. (I don’t advise this tactic as a long term plan 🤣 )

I digress, back to the recipe at hand… Based on the changes from Milk Street, we pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from the large beans that are traditionally used in its preparation, but canned white beans work quite well. Preferred are the relatively large size and creamy texture of cannellinis, but great northern and navy beans are fine, too.

A pinch of saffron adds a very Spanish flavor and fragrance, while giving the stew an alluring golden hue. The color and flavor were also amped up from our homemade ham stock, which replaced the chicken broth.

The Hubs was sorely tempted to add a pinch of pimentón, but restrained himself from adding it to the stew. However, he did decide to sneak it onto the toasted crusty bread. BTW, it will serve six as a first course, or four as the main entrée.

TIP: Don’t overcook the chorizo and ham after adding it to the sautéed onion mixture. If the pieces begin to sear or brown, they’ll be chewy and rubbery in the finished dish. Cook only until the chorizo begins to release some of its fat.

  • Difficulty: easy
  • Print

Ingredients

  • Tbsp.  extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 medium garlic cloves, chopped
  • 1 tsp. saffron threads
  • Kosher salt and ground black pepper
  • 8 oz. Spanish chorizo, casings removed, halved and thinly sliced
  • 8 oz. ham steak, cut into ½-inch cubes
  • 1½ qts. chicken broth, or ham stock, preferably homemade
  • 3 15½-oz. cans white beans, rinsed and drained
  • 3 bay leaves
  • 4 scallions, thinly sliced
  • Warmed crusty bread, to serve

Directions

  1. In a large pot over medium, heat the oil until shimmering. Add the onion, garlic, saffron and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is slightly softened, 5 to 8 minutes.
  2. Add the chorizo and ham, then cook, stirring, just until the chorizo begins to release its fat, about 1 minute. Stir in the broth, beans and bay. Bring to a simmer over medium-high, then reduce to medium and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, for 10 to 15 minutes.
  3. Remove and discard the bay, then stir in the scallions. Taste and season with salt and pepper. Serve with bread.

http://www.lynnandruss.com

Recipe adapted from Courtney Hill for Milk Street

Salmon with Sweet Peppers and Chorizo

Uncategorized, , , ,

Never would I have conceived of assembling this eclectic group of ingredients, but WOW, it sure made a convert out of me! The rich flavor and firm texture of salmon paired perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead Milk Street used a combination of sweet paprika and cayenne—both of which are probably already in your pantry.

And for smoky, meaty flavor, sauté slices of Spanish chorizo; the rendered fat helps cook the vegetables and the browned chorizo simmers with peppers for a few minutes at the end. For a medium doneness, cook the salmon until the center is translucent. To cook the fish until opaque throughout, simmer the fillets for a few minutes longer, or until the center reaches 125°F to 130°F

A few changes we made included using a single piece of salmon weighing one pound. Plus, the recipe called for only two ounces of Spanish chorizo, but with each link weighing three ounces, we included one entire sausage, which we thought was the perfect amount. The Hubs made the rice with a Spanish twist incorporating olive oil and a few smashed garlic cloves. Our side of asparagus not only lent healthy nutrients, it was a nice pop of color on the plate.

TIP: Don’t forget to place the salmon skin side up in the pan. This way, while the fillets cook gently in the pepper mixture, the skin, which is removed before serving, protects the surface from drying out. Also, don’t allow the pepper mixture to simmer vigorously while the fish is in the skillet. Medium heat should ensure a gentle simmer, but adjust the burner as needed.

Salmon with Sweet Peppers and Chorizo

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 6-oz. center-cut salmon fillets
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 oz. Spanish chorizo, quartered lengthwise and thinly sliced
  • 2 medium red or orange bell peppers (or 1 of each), stemmed, quartered lengthwise, seeded and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced
  • 1 tsp. sweet paprika
  • ¼ tsp. cayenne pepper
  • ¼ cup dry vermouth or white wine
  • 14½ oz. can diced tomatoes
  • 3 large thyme sprigs

Directions

  1. Season the salmon on both sides with salt. In a 12-inch skillet over medium, combine the oil and chorizo and cook, stirring occasionally, until the oil has taken on a reddish hue and the chorizo begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a small plate and set aside.
  2. Set the skillet over medium-high and heat the fat until shimmering. Add the bell peppers, onion, paprika, cayenne and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are wilted and tender, 5 to 8 minutes. Add the vermouth and cook, scraping up any browned bits, until the wine has evaporated, about 1 minute.
  3. Add the tomatoes with juices along with the thyme, then bring to a simmer. Nestle the salmon fillets, skin-side up, in the mixture. Reduce to medium, cover and simmer, until the thickest parts of the fillets reach 115°F to 120°F, 6 to 8 minutes.
  4. Remove the pan from the heat. Using tongs, carefully peel off and discard the skin from each fillet. Using a wide metal spatula, transfer the salmon to serving plates, flipping each piece so the skinned side faces down.
  5. Bring the pepper mixture to a simmer over medium-high, add the chorizo and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Taste and season with salt and pepper.
  6. Remove and discard the thyme, then spoon the mixture over and around the salmon and drizzle with additional oil.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street