Big thanks to the readers who submitted their own recipes featuring chorizo, our ingredient of the week.

Phillip’s Chorizo, Onion and Parsley Stuffing

I made a chorizo, onion and parsley stuffing for our Christmas turkey. It turned out beautifully, with the spicy and sweet Chorizo giving the stuffing an extra little kick.

Chop 2 large onions and fry in about 150g butter until soft. Add Chorizo and cook a further 5 minutes. Then add breadcrumbs, fresh chopped parsley, salt and black pepper. Leave to cool. Stuff as much as you can into your prepared turkey before cooking.

Dermot’s Chorizo and Pasta

I have a really simple chorizo and pasta recipe which I do regularly, and my kids love it as well, which is always good! It’s really quick, and can be done from fridge to plate in less than 20 minutes.

Ingredients

• 3 Tblsp oil
• 25g butter
• 1 small onion, chopped small
• 1 small shallot, chopped small
• 1 small carrot, finely diced
• 1 celery stalk ,finely diced
• 100g chorizo sausage, sliced and quartered
• 1/2 small yellow pepper, deseeded and diced
• 4 torn basil leaves
• 40ml red wine
• 500g penne pasta

Method

1. Heat oil and butter, add onion, shallot, carrot & celery and cook on low for 4 mins.
2. Mix well then add chorizo, pepper and basil. Brown over medium head for 3-4 mins, adding red wine after about 2 mins.
3. Meanwhile, cook pasta al dente and drain.
4. Throw pasta onto plate, spoon sausage and veg Etc., over the top, and sprinkle with some freshly grated Parmesan cheese.

The whole thing takes about 5-10 minutes of preperation, and about 10 minutes of actual cooking, so it’s quick and easy, and verrryyyy tasty!!!!

Related posts:

1. Ingredient of the week: Chorizo
2. Chorizo: A Glorious and Inexpensive Meat
3. Ingredient of the Week: Puy Lentils