Chorizo & Tomato Rice

On 16th May 2016, This was Dinner

Is it just me that thinks the green bean is underrated?

Well here I am again, posting about food I ate in May and being reminded that it is 21 days since my last post. I shall make a huge attempt to get up to date and start blogging more or I shall throw my blog in the metaphorical bin!

Get set…

  • Chop an onion
  • Finely chop a garlic clove
  • Chop some chorizo
  • Chop some parsley
  • Cook some frozen green beans
  • Prepare some chicken stock
  • Get rice, tinned chopped tomatoes, chilli powder, smoked paprika, oil & seasoning ready

Throw it together…

Heat a pan and cook the chorizo. Remove and set aside.

Pop the onion and garlic into the same pan (add a little oil if required) and cook until softened.

Add the spices and the rice and stir for a minute then put the tomatoes and stock in. Stir well and bring to the boil then reduce and cook gently until the rice is almost cooked.

Add the chorizo and the green beans to the pan and cook for a few more minutes. Season.

Dish is up…

Just a simple sprinkle of parsley.


I I shall promise myself that once Friday is over (I’m going out for dinner tomorrow night) I shall nail this thing!

Chorizo & Chickpeas

On 25th April 2016, This was Dinner

What to do with a load of unused stuff in the fridge/pantry?

Yes, I know it is hard to believe but I have an unused chorizo! No, I don’t come down in the middle of the night like Nigella and eat it directly from the fridge! What do you think I am?

As Summery as this dish looks it has been blooming freezing this week. In fact, as I sit here in what is the hottest sunshine we have had this year, only a couple of days after this pic was taken we had snow!

I used dried chickpeas and did all the hard work with them yesterday.

Get set…

  • Thickly slice a chorizo
  • Halve some cherry tomatoes
  • Cut some bread into big chunks
  • Slice some lettuce
  • Grate some parmesan
  • Chop some mint
  • Get olives, lime, oil & seasoning ready

Throw it together…

Heat a pan and cook the chorizo until starting to crisp, remove and set aside.

Add the bread chunks to the pan and cook, tossing regularly, until crisp.

Toss the tomatoes and chickpeas in a little oil and squeeze in some lime juice. Season well and add the mint.

Dish it up…

Pop the chickpeas on a bed of lettuce then scatter over the olives, the chorizo and the croutons then sprinkle with parmesan and another squeeze of lime juice.


Obviously you can just go with the flow with this one and throw in whatever you have to hand.

Chicken & Chorizo Paella

On 15th April 2016, This was Dinner

I had some paella rice in the cupboard and some chicken thighs in the freezer so it made sense to take inspiration from this BBC Good Food recipe in the March edition. Apart from the chorizo, most things are store cupboard anyway so I didn’t need to pick anything else up.

Get set…

  • Cut some chicken thighs into pieces
  • Thickly slice a chorizo
  • Prepare some chicken stock
  • Finely slice a large onion
  • Finely chop a garlic clove
  • Chop some parsley
  • Get saffron, paprika, turmeric, paella rice, frozen peas, lemon, oil & seasoning ready

Throw it together…

Heat some oil in a pan and brown the chicken. Remove and set aside.

Add the chorizo and cook until it starts to release oil. Remove and set aside with the chicken.

Add the onion and cook until softened. Then add the garlic and cook for another minute.

Add the spices and stir then add the rice and stir again.

Pour in the stock and bring to the boil then add the chicken and chorizo and cook for around 15 minutes, stirring occasionally.

Add the peas and cook for a few more minutes. Check the seasoning.

Sprinkle with the parsley.

Dish it up…

Serve with a squeeze of lemon.


I was going to put some cooked prawns in but forgot to get them out of the freezer in the morning.

Three Cheese Macaroni Bake with Chorizo & Bacon

On 6th April 2016, This was Dinner

Can you tell I had a bit of a ‘use it all up’ moment by the name of the recipe? Well I did and it turns out it was a great dinner too.

Get set…

  • Finely slice some leeks
  • Cut some brie into pieces
  • Grate some cheddar
  • Cut some cooking chorizo into bite sized pieces
  • Tear up some basil
  • Get streaky bacon, macaroni, frozen peas, soft cheese, English mustard, oil & seasoning ready
  • Preheat the oven to 190°c (fan)

Throw it together…

Heat a frying pan and cook the strips of bacon. Remove and set aside. Cook the chorizo until it releases it’s oil and remove and set aside.

Heat some oil in the pan and cook the leeks until softened. Meanwhile, cook the macaroni until al dente. Drain and refresh reserving a little of the cooking water.

Add the peas to the leeks and cook for a couple more minutes.

Snip the bacon into bits and then mix everything together along with the soft cheese and the brie. Add some of the pasta water if required. Season well and then bake in the oven for 10 minutes. Sprinkle with the cheddar and bake for another 5-10 minutes.

Dish it up…

Sprinkle with basil and serve.


As you can see, there was a side of chicken wings too!

Chorizo & Savoy Cabbage Spaghetti

On 21st March 2016, This was Dinner...

Chorizo and cabbage has to be one of the matches made in heaven for me. I usually make a rice dish but decided to use spaghetti this time. I used savoy but to be honest, any is good.

Get set…

  • Slice half a savoy cabbage
  • Finely chop an onion
  • Cut up a chorizo
  • Get spaghetti, oil & seasoning ready

Throw it together...

Cook the chorizo in a hot pan then remove and set aside.

Cook the spaghetti according to the instructions.

Heat some oil in the pan you cooked the chorizo in and cook the onion until softened.

Add the cabbage to the pan and stir for a couple of minutes. Throw in a little of the pasta water then pop the lid on for a minute whilst you drain the spaghetti (reserve a little water in case you need it).

Mix everything together and season well.

Dish it up…

If you have some parmesan, sprinkle some on. If you don’t, it’s good all the same.


I have come to love spaghetti as a pasta, I always thought it was a bit of a waste but have changed my mind in recent years.


On 20th March 2016, This was Dinner

The weather is really getting on my nerves at the minute. I had planned to do some gardening yesterday but it was freezing and there was often a little drizzle in the air so that was out. Today was perfect whether for gardening when I got up but the urge to garden was not there. It turned cold really quickly so I’m glad I didn’t bother.

It was supposed to be pizza for Good Friday but the other option was chicken and chips and we had a version of that on Friday night.

I made my bases using a bread mix. Yep, lazy I know. My tomato base was passata mixed with Italian herbs and spices.

Prepare the bases then place them on preheated baking trays before ‘building’.

Pizza 1 – Spicy Salami, Chorizo & Cherry Tomato

Put the oven on high and halve some cherry tomatoes. Season with salt, sprinkle with chilli flakes and drizzle with olive oil. Pop in the oven then turn the heat off completely after two minutes. You can leave this for 2 – 24 hours.

Spread the passata over the base. Add the cherry tomatoes. sprinkle with grated mozzarella, add the meats (the prepacked sliced ones), scatter with a little cheddar and sprinkle with finely chopped green chilli. Sprinkle with some mixed herbs.

Takes about 10 minutes in the oven (190°c fan), depending on the thickness of your base.


Pizza 2 – Seafood with Capers

Spread the passata over the base and sprinkle with grated mozzarella and cheddar. Add a few anchovies. Scatter over some tuna (from a tin), small prawns, and capers. Sprinkle with dried oregano.


Serve with a beer or two.

Chorizo & Bean Burgers

On 6th March 2016, This was Dinner

It’s not like me to dillydally when it comes to a chorizo recipe but I’ve been going to make these for almost two weeks. And so it transpired that if I didn’t make them today (Sunday) my sausages would go in the bin! Not an option so the chicken that is marinating for the biryani will have to wait until tomorrow.

It’s a quick and easy recipe with just a little chilling time where you can go and walk the dog/get a shower/watch the TV, you choose.

Get set…

  • Skin & roughly chop some mini cooking chorizos
  • Remove a few pork sausages from their skins
  • Drain & rinse a tin of mixed beans
  • Roughly chop some coriander
  • Lightly whisk an egg
  • Get smoked paprika, a lime, oil & seasoning ready
  • Preheat the oven to 190ºc (fan)

Throw it together…

Throw the chorizo, sausage meat, paprika, coriander & seasoning in a processor with a good squeeze of the lime. Pulse to combine.

Add the beans along with some seasoning and whizz up again.

Check how dry the mixture is and add as much egg as you feel is necessary. I only used a little.

Shape into burgers, I made four, and cover and chill.

Oil a pan and cook the burgers for a couple of minutes on each side then transfer to a baking tray and cook for another 10-12 minutes.

Dish it up…

I served mine on a bed of rocket with another squeeze of lime and to dollop of sour cream along with a side of seasoned fries.


The original recipe can be found here.