Recipes

Tía Paquita Chorizo Recipes

Spanish-Style Oxtails Braised with Chorizo
Serves 6 to 8
Active time: 40 min. Start to finish: 4 1/2 hrs

6 lbs. (2- to 3-inch pieces) meaty oxtails
1 1/2 tsp. salt
1 tsp. black pepper
1 1/2 tbsp.. extra-virgin olive oil
1/4 lb. Tía Paquita chorizo
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1/2 tsp. sweet or hot Spanish smoked paprika
1 cup dry white wine
1 (28- to 32-oz.) can whole tomatoes in purée, coarsely chopped (including purée) in a food processor
2 tbsp. chopped fresh cilantro
1 tbsp Sherry vinegar or red-wine vinegar

Special equipment: an 8- to 9-quart heavy pot

Prepare oven to 350°

Pat oxtails dry and sprinkle with salt and pepper. Heat oil in pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer as browned to a bowl. Pour off all but 1 tbsp. fat from pot.

Remove and discard casing from chorizo, then finely chop sausage in food processor.

Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes, Add paprika and cook, stirring 1 minute. Add wine and bring to a boil, stirring and scraping up and brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil.

Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste.

Cooks' notes:
Oxtails improve in flavor if braised 2 days ahead (add parsley, cilantro, and vinegar just before serving). Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

You can also braise oxtails in a roasting pan. First brown oxtails in a 12-inch heavy skillet, then transfer them to a roasting pan just large enough to hold oxtails in 1 layer.

Pasta with Mussels and Chorizo
Serves 6 (main course)
Active time: 1hr. Start to finish: 1 1/4 hrs

1/2 cup extra-virgin olive oil
2 Tía Paquita chorizos, finely chopped
2 shallots, finely chopped
1 tbsp. mined garlic
1/2 cup dry white wine
1 lb. dried pasta such as campanelle (bellflower)
4 lb. mussels, cleaned, steamed, then shucked
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tbsp. fresh lemon juice, or to taste

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.

Toss pasta with lemon juice and salt and pepper to taste.

Wine Simmered Chorizo Appetizer
Fresh or smoked Tía Paquita chorizo
1/2 glass wine red
Olive oil
French or Italian bread

Lightly brown Tía Paquita chorizos in a small amount of olive oil. Then add 1/2 glass of dry red wine and simmer for approx. 5 minutes. Cut in pieces and serve with white bread.

 

Chorizo Spaghetti Sauce
2-3 Tía Paquita chorizos, cut into bite-size pieces
28-oz. jar favortie spaghetti sauce 1/2 tsp. dry oregano
Favorite pasta, prepared

Sautee 2-3 Tía Paquita chorizos in bite size pieces and add a 28oz. jar of your favorite spaghetti sauce and 1-2 teaspoons of dry oregano. Serve with your favorite pasta.

 

Alioli Potatoes with Chorizo
3 lbs red potatoes, peeled and cut
5-6 medium cloves garlic chopped
1 1/2 cups mayonaise
Fresh or smoked Tía Paquita chorizo
Sprig parsley

Cook 3 lbs. red potatoes as you would for potato salad. Peel them and cut into bite size pieces. Combine 1 1/2-2 cups of mayonnaise and finely chopped garlic (about 5-6 medium cloves). Stir potatoes and garlic mayonnaise together. Adorn with parsley and serve with grilled or fried Tía Paquita chorizo.

Chorizo and Potatoes

3 lbs. white potatoes, peeled and chopped
1/2 large onion chopped
4 medium cloves garlic chopped
2 fresh or smoked Tía Paquita chorizos
2-3 tsps olive oil
Salt to taste
Bay leaf, optional

Sautee 1/2 chopped large onion and about 4 chopped medium garlic cloves in 2-3 tbsp. olive oil. Add about 3 lbs. Peeled and chopped white potatoes and mix together. Add 2 fresh or smoked Tía Paquita chorizo, stir and sautee with potato mix and cover with water. Salt to taste. A bay leaf could be added. Cook at medium heat for about 20 minutes.

Lima Beans with Chorizo

3/4 lbs. dried lima beans or larger (soak overnight in water, then rinse and strain)

1/2 large onion chopped
5-6 cloves garlic chopped
1-2 carrots chopped
3-4 potatoes chopped
2-3 Tía Paquita chorizos
Salt to taste
1 bay leaf (optional)
Smoked ham shank (optional)

Place all ingredients in pot and cover with water one inch above ingredients. Cook until tender at medium heat. Avoid stirring beans. Swirl pot to avoid sticking or burning. Add more water if necessary. Cut chorizo into bite size pieces before serving.

Baked Rice with Chorizo
1 cup rice
1/2 lb. chopped pork
2 fresh or smoked Tía Paquita chorizo
2-3 tomatoes
1 green pepper
1 tsp. sweet paprika
1/2 head garlic
2 cups of broth
3 tbsp. olive oil
Salt to taste

Heat oil in frying pan and sautee pork until golden. Add chopped green pepper and sautee until tender and add chorizo in bite size pieces. Add peeled tomatoes and sautee lightly. Mix in the paprika and then add rice and stir together. Place mix in a casserole dish and cover with heated broth. Split the 1/2 head of garlic and place in the middle. Bake at 350° F until rice is cooked (about 1/2 hour).

Basque Style Chorizo Omelette
8 eggs
2 fresh or smoked Tía Paquita chorizos
2 green peppers
2 large onions
3 tomatoes
2 cloves of garlic
4 tbsp. olive oil
Salt and parsley

Remove seeds from green peppers and chop together with onions. Heat olive oil in a frying pan and sautee pepper and onion until soft. Peel tomatoes, chop and add to pepper and onion mix. When tomatoes are sauteed, add chopped chorizo, garlic and parsley. Salt. When juices have been consumed, divide into four equal parts. Beat eggs two at a time, adding the vegetable-chorizo mix and pour into a lightly oiled omelet pan and fry at medium heat until egg is done.

Spanish Green Beans
2 lbs. green beans
1 1/2 lbs. potatoes
1 fresh or smoked Tía Paquita chorizo
1 hard boiled egg
1/2 lb. tomatoes
1 onion
1 red or green pepper
2 cloves garlic
Parsley
Olive oil
Salt

Cook green beans with a small bit of onion, strain and set aside. In a pan heat a few tbsp. of olive oil and fry the chorizo chopped in small pieces. Remove the fried chorizo and set aside. In the same oil fry 1/2 chopped onion, 1 clove chopped garlic and parsley. Add the chopped tomatoes and peppers. Let simmer for a few minutes and then add the chorizo and cooked green beans to the mix. Let simmer and check for salt. Peel and chop potatoes and cook together with another small bit of onion, one clove of garlic and some whole parsley for about 1/2 hour. Serve the green beans on a platter, sprinkle with hard boiled egg and surround with boiled potatoes.

Baked Pasta with Chorizo and Tomato Sauce
3/4 lb. any shape pasta, penne, macaroni etc.
2 fresh or smoked Tia Paquita chorizos
1/4 lb. Parmesan cheese
1 tbsp. butter
1 28-oz. jar favorite tomato sauce
Salt

Cook pasta, strain and in another bowl mix tomato sauce, half the cheese and the pasta. Stir and pour into a 9x13 casserole dish (or similar). Chop the chorizo in thin slices and spread onto the pasta, pushing the chorizo slightly into the pasta so they don't dry. Sprinkle the rest of the cheese on top as well as small pieces of butter and broil until golden brown.

Lentils with Chorizo
3/4 lb. lentils
1 head garlic
1/2 large onion chopped
1-2 carrots chopped
2-3 potatoes chopped
1/2 tsp. black pepper
Salt to taste
2-3 Tía Paquita chorizos
2-3 tbsp. tomato sauce
1 bay leaf (optional)
Small piece of smoked shank (optional)

Place all ingredients in a pot. Cover with water about 1/2-1 inch above ingredients. Cook at medium heat. Avoid stirring in order to not break lentils. But, do swirl pot occasionally to avoid sticking or burning. Add more water as necessary. Cook until tender. Cut chorizo into bite size pieces before serving.

Chorizo Stuffed Eggplant
6 small eggplant
2 fresh or smoked Tía Paquita chorizos
2 eggs
4 tbsp. bread crumbs
Flour
Olive oil
Salt

Cut the eggplant in half length-wise and cook in boiling water for 10 minutes. Strain and empty pulp and smash the pulp. Chop the chorizo and mix with eggplant pulp, the bread crumbs and a bit of salt. Fill the eggplant shells with this mixture. Cover the stuffed shells with flour and beaten eggs and fry in abundant oil until golden brown.

Baked Eggs with Chorizo
4 eggs
2 fresh or smoked Tía Paquita chorizos
1/2 lb. cooked peas
1/2 lb. white or green cooked asparagus
8 tbsp. tomato sauce
4 medium slices of baked red pepper
Salt

Using four individual oven resilient plates, spread the tomato sauce, then the peas, red pepper, the asparagus and sliced chorizo. On top crack an egg, salt and bake at approx. 350º F until egg is done.