Claudia Romeo: Hola, from Sevilla, in Spain. Today we're going to ... type of rice — but not paella! Claudia: Chorizo can be either fresh or dry-cured, and apart from a standard base of lean ...

"Once opened, you're looking at 7-10 days." "Dry-cured chorizo will last anywhere between 250 to 350 days unopened," he says, "and 21-28 days once opened." Whether cured (Spanish style) or fresh ...

Sahil Sethi's fried rice from Bar Goa in Chicago is savory and spicy, studded with juicy prawns and dry-cured Spanish chorizo and finished with a sunny-side up egg and golden Madras curry mayonnaise.

Cook for about 4 minutes, stirring occasionally, until browned on all sides. Stir in the chorizo, reduce the heat to medium and cook for 4–5 minutes, until the chorizo has released all its ruby juices ...

Rabbit can often be quite a dry meat, but rolling the loin in pancetta and stuffing it with Spanish chorizo ensures a delicious, rich little morsel which pairs perfectly with sweet scallops. The ...

There is no better way to celebrate the holidays than with the best, most authentic, all-natural, Northern Spanish-style dry-cured chorizo made in the U.S. Sliced Dry Cured Chorizo (3oz ...

Make 3-ounce omelet seasoned with salt and pepper. Let cool. To assemble sandwich, add ½ ounce sliced Spanish dry-cured chorizo, 1-ounce slice of Muenster cheese and cooled omelet to a telera roll.