How to make chorizo de bilbao

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau).


1 Tbsp canola oil
½ lb fresh chorizo, crumbled
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp allspice
¼ tsp chili powder
5 medium tomatoes, chopped
1 c. water or chicken stock
1 (15 oz) can chickpeas, drained
1 c. Israeli couscous
¼ c. freshly chopped parsley


Heat oil in large skillet, over medium heat. Add chorizo and brown, apr. 5 minutes. Add onions and garlic and cook until translucent and aromatic. Add cumin, coriander, allspice and chili powder; stir to combine. Remove to a plate and set aside.

Cook couscous. Bring 1 ¼ c. salted water to a boil. Add couscous to boiling water and cover. Simmer 8-10 minutes or until tender. Remove and set aside.

Add tomatoes, chickpeas,and water. Bring to a boil and simmer for 5 minutes. Add chorizo mixture and couscous to skillet and season to taste with salt. Simmer 5-10 more minutes until liquid is absorbed.

Serve hot, sprinkled with chopped parsley.

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