The Best Examples of Cooking with Spanish Chorizo: 3 Recipes You’ll Make on Repeat

Why These 3 Recipes Are the Best Examples of Cooking with Spanish Chorizo

Spanish chorizo is cured and ready to eat, which makes it different from fresh Mexican chorizo. You don’t need to fuss with long cooking times or complicated techniques. That’s exactly why these three recipes are some of the best examples of cooking with Spanish chorizo for home cooks who want big flavor with minimal effort.

In this article, you’ll see:

• A one-pan smoky chorizo and tomato rice
• A hearty chickpea and chorizo stew
• A crispy potato and chorizo breakfast hash

Around those core dishes, we’ll sprinkle in extra examples of how to use Spanish chorizo in pasta, tapas, soups, and even quick bar-style bites. These real examples of cooking with Spanish chorizo are designed for busy people who still care about taste.

Recipe 1: Smoky Spanish Chorizo and Tomato Rice (One-Pan Dinner)

If I had to pick one example of cooking with Spanish chorizo that I lean on the most, it’s this one-pan rice. It’s weeknight-friendly, pantry-based, and tastes like you put in way more effort than you actually did.

Ingredients (4 servings)

• 6 oz Spanish chorizo, sliced into coins
• 1 cup long-grain white rice, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups low-sodium chicken broth
• 1 cup canned crushed or diced tomatoes (with juices)
• 1/2 teaspoon smoked paprika (optional, for extra smokiness)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Chopped fresh parsley or cilantro for garnish

Step-by-step instructions

Start by heating the olive oil in a wide skillet over medium heat. Add the sliced chorizo and let it sizzle until the edges are lightly crisp and the fat starts to render. This step is where the magic happens: the oil turns a gorgeous orange-red and becomes your flavor base.

Scoop out the chorizo with a slotted spoon and set it aside, leaving the flavored oil in the pan. Add the onion and bell pepper to that oil and cook until softened. Stir in the garlic and smoked paprika and cook just until fragrant.

Pour in the rice and stir so every grain is coated in that chorizo-rich oil. This helps the rice toast slightly and gives it deeper flavor. Add the broth and tomatoes, season with a pinch of salt and pepper, and bring everything to a gentle simmer.

Lower the heat, cover, and cook for about 18–20 minutes, or until the rice is tender and the liquid is absorbed. Gently fold the chorizo back into the rice, fluff with a fork, and let it sit off the heat for 5 minutes.

Finish with a shower of chopped parsley or cilantro. This is one of the best examples of cooking with Spanish chorizo when you want something easy that still feels like a proper meal.

Extra ways to riff on this rice

If you’re looking for more examples of cooking with Spanish chorizo using this same base, try:

• Stirring in frozen peas or corn in the last 5 minutes of cooking.
• Adding shrimp on top of the rice for the last 5–7 minutes for a paella-inspired twist.
• Folding in roasted vegetables like zucchini or eggplant for a meat-and-veg bowl.

These variations are all real examples of how one simple chorizo rice can become three or four different dinners.

Recipe 2: Chickpea and Spanish Chorizo Stew (Cozy, Pantry-Friendly)

If you want a cold-weather example of cooking with Spanish chorizo that feels like it came out of a rustic Spanish kitchen, this chickpea stew is it. It’s hearty, protein-packed, and built almost entirely from pantry staples.

Ingredients (4–5 servings)

• 7–8 oz Spanish chorizo, sliced or diced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 can (14–15 oz) crushed tomatoes
• 3 cups low-sodium chicken or vegetable broth
• 1 bay leaf (optional but nice)
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: handful of spinach or kale at the end

Step-by-step instructions

Warm the olive oil in a heavy pot over medium heat and add the chorizo. Cook until it releases its fat and gets a bit browned around the edges. As with the rice dish, this is the flavor foundation.

Remove the chorizo with a slotted spoon, leaving the oil in the pot. Add the onion and carrots and cook until softened. Stir in the garlic and smoked paprika and cook for another minute.

Add the chickpeas, crushed tomatoes, broth, and bay leaf. Bring to a simmer, then lower the heat and let it gently bubble for 20–25 minutes. This gives the chickpeas time to absorb the smoky chorizo flavor that’s hanging out in the broth and vegetables.

Return the chorizo to the pot and simmer for another 5 minutes. Taste and season with salt and pepper. If you’re using spinach or kale, stir it in at the end and cook just until wilted.

Serve with crusty bread or over a scoop of rice. This stew is one of the best examples of cooking with Spanish chorizo when you want something filling, fiber-rich, and cozy without spending all day in the kitchen.

Make-ahead and health notes

This stew keeps well in the fridge for 3–4 days and actually tastes better the next day as the flavors meld. If you’re watching sodium or saturated fat, you can use low-sodium broth and a smaller amount of chorizo while bulking up the vegetables and chickpeas. For general guidance on healthy eating patterns, the U.S. Department of Agriculture’s MyPlate resources are a useful reference: https://www.myplate.gov/

Recipe 3: Crispy Potato and Spanish Chorizo Breakfast Hash

For brunch lovers, this hash is a classic example of cooking with Spanish chorizo that feels restaurant-level but is totally doable at home. It’s also a great way to use up leftover chorizo from the rice or stew.

Ingredients (3–4 servings)

• 6 oz Spanish chorizo, diced
• 1 1/2 pounds potatoes, cut into small cubes (Yukon Gold or russet)
• 1 small onion, diced
• 1 small green or red bell pepper, diced
• 3 tablespoons olive oil (plus more as needed)
• Salt and black pepper to taste
• Optional: eggs (fried or poached) to serve on top
• Optional: chopped scallions or parsley for garnish

Step-by-step instructions

Parboil the potato cubes in salted water for about 5 minutes, just until slightly tender but not fully cooked. Drain well and let them steam-dry in the colander; this helps them crisp up later instead of steaming.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes in a single layer and let them cook, undisturbed, until the bottoms are golden and crisp. Flip and continue cooking until most sides are browned. Season with salt and pepper, then push the potatoes to one side of the pan.

Add the remaining olive oil if needed. Stir in the onion and bell pepper and cook until softened. Add the diced chorizo and cook until it’s warmed through and just starting to crisp.

Toss everything together so the potatoes get coated in the orange-tinted chorizo oil. Taste and adjust seasoning. Top with fried or poached eggs if you like.

This hash is a standout example of cooking with Spanish chorizo because it shows how a small amount of sausage can transform simple vegetables into something that tastes like a special brunch.

More Real Examples of Cooking with Spanish Chorizo in Everyday Meals

Those three recipes are the backbone, but let’s talk about more real examples of cooking with Spanish chorizo so you can use up every last slice.

You can:

• Toss thinly sliced chorizo into a simple pasta with olive oil, garlic, and spinach. The chorizo acts like both the meat and the sauce.
• Add chorizo to a sheet pan of roasted vegetables (like Brussels sprouts, onions, and carrots). The rendered fat seasons everything.
• Warm slices in a skillet and serve with crusty bread, olives, and Manchego for a quick tapas-style spread.
• Stir diced chorizo into lentil soup to turn a light soup into a hearty meal.
• Use it as a pizza topping with mozzarella and roasted red peppers.
• Fold small pieces into scrambled eggs or an omelet for a fast weekday breakfast.

These are all simple, real-life examples of cooking with Spanish chorizo that don’t require a special shopping trip.

If you’re curious about processed meats and health, you can browse evidence-based resources from the National Institutes of Health: https://www.nih.gov/ and general heart-health information from the American Heart Association: https://www.heart.org/

2024–2025 Trends: Why Spanish Chorizo Is Everywhere Right Now

Spanish chorizo has been riding the same wave that made tinned fish, charcuterie boards, and “lazy girl dinners” popular on social media. Short cooking videos love ingredients that bring big flavor in seconds, and chorizo checks that box.

Some current trends and examples include:

• Chorizo-studded baked feta pasta, where the sausage crisps in the oven and flavors the sauce.
• TikTok-style “snack boards” with sliced chorizo, nuts, cheeses, and pickles as a no-cook dinner.
• One-pot or one-pan meals where chorizo is the flavor anchor, much like in the rice recipe above.

These modern, casual dishes are newer examples of cooking with Spanish chorizo that fit neatly into busy 2024–2025 lifestyles: less prep, more flavor, and a bit of a restaurant vibe at home.

Tips for Buying, Storing, and Using Spanish Chorizo Safely

Because Spanish chorizo is cured, it’s usually sold ready to eat. You’ll see two main types:

• Semi-cured, softer chorizo, which benefits from gentle heating.
• Fully cured, firm chorizo, which can be sliced thin and eaten like salami.

Keep it wrapped tightly in the fridge and use it within a week or two once opened. If you’re ever unsure about storage or food safety, the U.S. Department of Agriculture’s Food Safety and Inspection Service has reliable guidelines: https://www.fsis.usda.gov/

When you cook with Spanish chorizo, you don’t need extra oil at the beginning. Start with a small amount, then add more only if the pan looks dry after the sausage begins to render its fat. This keeps your dishes flavorful without being greasy.

FAQ: Examples of Cooking with Spanish Chorizo

Q: What are some easy examples of cooking with Spanish chorizo for beginners?
Some of the easiest examples include the three recipes in this guide: one-pan tomato rice, chickpea and chorizo stew, and potato hash. Beyond those, you can warm sliced chorizo and serve it with bread as a quick tapas plate, toss it into pasta with garlic and olive oil, or add it to scrambled eggs. All of these are forgiving, beginner-friendly examples of cooking with Spanish chorizo.

Q: Can you give an example of a quick weeknight meal using Spanish chorizo?
One fast example of a weeknight meal is sautéed chorizo with canned white beans, garlic, and spinach. Warm the chorizo in a skillet, add drained beans and garlic, toss in spinach until wilted, and finish with lemon juice. It’s on the table in about 15 minutes.

Q: Are these recipes spicy, and how can I control the heat?
Spanish chorizo is usually more smoky than fiery. If you’re sensitive to heat, look for “dulce” (sweet) chorizo rather than “picante” (spicy). You can also balance any heat with creamy sides like yogurt, sour cream, or mild cheeses.

Q: Can I substitute Mexican chorizo in these examples of cooking with Spanish chorizo?
Not directly. Mexican chorizo is fresh and needs to be fully cooked and crumbled, while Spanish chorizo is cured and firm. If you only have Mexican chorizo, you can adapt the recipes, but you’ll need to cook it thoroughly first and adjust liquids and fats. The flavor will also be different—more chili-forward and less smoky.

Q: How do I store leftover chorizo from these 3 recipes?
Wrap leftover Spanish chorizo tightly and refrigerate it. Use within 1–2 weeks for best quality. You can also freeze it, tightly wrapped, for a couple of months. Frozen chorizo works well in cooked dishes like stews, rice, and hash.

These three dishes are some of the best examples of cooking with Spanish chorizo: 3 recipes that prove you don’t need complicated techniques to cook like you’ve been hanging out in Spanish kitchens for years. Once you’ve tried them, use the extra ideas scattered throughout this guide as a springboard for your own chorizo experiments.