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Spanish Chorizo & Onions

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 409kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 500 g Spanish Chorizo Sliced
  • 1 Brown (Yellow) Onion Sliced
  • 4 Garlic Cloves Sliced
  • 37.5 ml White Wine Vinegar
  • 6 g Sweet Paprika
  • 3 g Smoked Paprika
  • Fresh Parsley Chopped
  • 1 Lemon Wedge To Serve

Method

  • Heat a dry pan over medium-high heat — no oil needed, the chorizo will render its own fat.
  • Add the chorizo and cook until the fat renders and the edges start to crisp, about 4-5 minutes.
  • Remove the chorizo, leaving the fat in the pan. Add the onions and cook in the rendered fat until softened and starting to caramelise, about 6-7 minutes.
  • Add the garlic, sweet paprika, and smoked paprika. Stir through the onions for 30 seconds to bloom the spices in the fat.
  • Deglaze with the sherry vinegar, scraping up any browned bits from the base of the pan.
  • Return the chorizo to the pan, toss through, and cook for another 1-2 minutes to heat through.
  • Finish with the parsley and a squeeze of lemon.
Chef's Tips
Blooming paprika in fat rather than adding it to liquid pulls out far more flavour — paprika's compounds are largely fat-soluble, so this step is doing real work, not just decoration. Don't wash the pan between steps — that browned residue (fond) is concentrated flavour you'd otherwise throw away.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until warmed through, or in the microwave in 30-second bursts.
Serving 170gCalories 409kcalCarbohydrates 7.8gProtein 23gFat 32gSodium 1115.7mgFiber 1.2g