Chorizo Fried in Oil with Bread (Chorizos en aceite)

Chorizos en aceite is a simple dish from the home tapas cooking of northern Spain, and it began as a way of preserving food: the fried sausages were packed into oil so that they would keep for months. Brief boiling softens the dry sausage, and slow frying yields a paprika-tinted oil that, mopped up with bread, is at least as good as the chorizo itself.

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Method

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1. Bring the chorizos to a boil in a pot with enough water to cover them and a bay leaf, for about 10 minutes. ⏱ Timer: 10 min
2. Cut the cooked chorizos in half, then fry them over low heat in olive oil until golden brown and heated through.
3. Serve warm with freshly sliced bread.
4. If there is any left, put it in a jar, pour in enough olive oil to cover it completely, and keep it in the fridge; it is easy to reheat and serve later.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Chorizos en aceite (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Choose dry, cured Spanish chorizo, because the fresh cooking variety is fattier and behaves differently.
• Fry over a low heat, because paprika burns quickly over high heat and the oil turns bitter.
• Do not waste the leftover paprika oil: it is an excellent seasoning for roast potatoes, eggs or bean dishes.

Frequently asked questions

How long does it keep?

Completely covered with oil, in a sealed jar in the fridge, it keeps for 1 week. We do not recommend the traditional longer storage at home.

What should I serve it with?

With fresh, crusty bread and a glass of cold beer or cider. As a tapa, 2 sausages are enough for 4 people.

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