Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo from the other, explained.

Elio: Pimentón is really important in chorizo because it gives it a red color and it gives it that smoky taste of paprika. It's very important to use really high-quality spices in the chorizo.

From there, the meat is mixed with flavorful spices (and sometimes fresh ingredients like garlic and onion) and stuffed into casings (either animal-derived or synthetic). The chorizo can be sold ...

Add the chorizo and cook for a further 5 minutes, seasoning at the end with a little black pepper and a small pinch of salt. Cut the peeled parsnips into thin chips and do the same with the chorizo.

add the potatoes and seasoning. Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and ...