Alejandro Cooking Chorizo Hot, 4 x 250g
This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.
A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.
To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil.
Free from colourings, additives and preservatives.
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Product Information
Shipping & Returns
Shipping & Returns
Alejandro Cooking Chorizo Hot, 4 x 250g
Alejandro Cooking Chorizo Hot, 4 x 250g
This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.
A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.
To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil.
Free from colourings, additives and preservatives.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.
A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.
To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil.
Free from colourings, additives and preservatives.
