Chorizo has a complex flavor that pairs well with everything from eggs to seafood. You’ve probably noticed chorizo on restaurant menus, and you’ve likely seen it sold by the link at your local ...

Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened.

In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking into the blender. Put the chorizo in a small bowl ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, ...