TOMATO & CHORIZO RICE
Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes
Provided by Sara Buenfeld
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
- Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
- Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.
Nutrition Facts : Calories 494 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium
CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
WARM CHORIZO AND TOMATO SNACK
Make and share this Warm Chorizo and Tomato Snack recipe from Food.com.
Provided by iradnitz
Categories Spanish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fry chorizo and onion in the oil until caramelized.
- Add Tomatos and cook till they start to break down.
- Season with salt and pepper.
- Fold in the parsley and garlic and simmer for another 2 minutes or so.
- Place the bread on the plate and spoon the chorizo and juices over it.
Nutrition Facts : Calories 603.7, Fat 44.3, SaturatedFat 11.7, Cholesterol 52.8, Sodium 920, Carbohydrate 32.3, Fiber 4.1, Sugar 8.1, Protein 20.7
RIGATONI WITH CHORIZO AND TOMATO
Make and share this Rigatoni With Chorizo and Tomato recipe from Food.com.
Provided by Sara 76
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan. Add the onion and stir over low heat until tender.
- Add the sausage to th epan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
- While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated parmesan.
Nutrition Facts : Calories 780.6, Fat 35.8, SaturatedFat 11.5, Cholesterol 136.2, Sodium 1070.8, Carbohydrate 78.6, Fiber 5.1, Sugar 7.2, Protein 30.5
WARM AVOCADO SALAD WITH SPICY CHORIZO
An easy-to-make advocado salad for a main meal that's ready in 20 minutes
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
- Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
- MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.
Nutrition Facts : Calories 430 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.42 milligram of sodium
SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, chorizo, medium onion, garlic, red bell pepper, paprika, ground cumin, ground pepper, sea salt, tomato, eggs, feta cheese, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a frying pan over medium heat.
- Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
- Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
- Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
- Top with crumbled feta and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 8 grams, Protein 27 grams, Sugar 19 grams
TOMATO & CHORIZO RISOTTO
A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
- Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.
Nutrition Facts : Calories 695 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
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