My chorizo recipe

[Greyham]

La chinata smoked paprika is very good albeit expensive...Do try products from essential trading based in Bristol . Great Quality and great service.

[saucisson]

thanks for the recipe. It certainly explains why I have consistently failed to get a significant chorizo bite to my chorizo, I've been using way too little paprika.

[quietwatersfarm]

thanks for the recipe. It certainly explains why I have consistently failed to get a significant chorizo bite to my chorizo, I've been using way too little paprika.

Greyhams certainly isn't lacking in that department. Having said that I only use about 20 odd grams per kilo in my Chorizo and never have a problem with flavour!

The key as far as I'm concerned is a) the quality, which needs to be good (and alot just don't cut it) and b) I ALWAYS leave mixed paste in its bucket over night for the paprika and the sherry (or PX dulce de postre in my case) to do its work before stuffing. I was taught that way and it never failed me so don't know the science but it guarantees a great chorizo every time

[vagreys]

What has suprised me so far is no one has commented on the levels of paprika in this recipe.......

Except for cure amounts, I try to take people's recipes at face value, at least once, so I'd reserve judgement until I made it. Having visited Spain on a long research trip, and tasted a variety of chorizos with a wide range of paprika content (including some that tasted and looked more like a meat-paprika cake than sausage), the pimentón seemed plausible without having tried it.

...The key as far as I'm concerned is a) the quality, which needs to be good (and alot just don't cut it) and b) I ALWAYS leave mixed paste in its bucket over night for the paprika and the sherry (or PX dulce de postre in my case) to do its work before stuffing. I was taught that way and it never failed me so don't know the science but it guarantees a great chorizo every time

La Chinata and de la Vera are the two brands commonly stocked around here. I can order in bulk online from La Tienda, if I end up needing lots. The idea of using a Pedro Ximenez (vs, say, an Oloroso) is intriguing.