Chorizo, in Spanish, has two meanings; this is what our dictionary says:Chorizo: A short piece of tripe, usually stuffed with marinated and minced pork meat that it's cured with smoke.
Chorizo/za: Thief, robber.
I will talk about the first one. As you see in the picture, there's many kinds of Chorizos; nearly each Spanish region has its own. They can be moist and tender, spicy and hot or mild, cured with smoke or just hanged and dried in a dark and dry environment. You can either cook them or just eat them with some bread as a sandwich or use them for a tapa.
In the picture the thicker and short one is a dry Iberic Chorizo (the meat used for stuffing was from acorn feeded hogs). We use this one for sandwiches with rubbed tomatoe on top and good extra virgin olive oil. Also as a tapa cut in dices. The one over passing the plate is a tender and spicy non smoked cured chorizo (a joker in the chorizos world). I use this one when I cook my stew lentils. The folded one is called Chorizo Sarta, it has a shorter curing period and it can be both spicy or not. I also use it for stews and as a tapa. And the shorter ones have been used for this recipe: fried a bit. These kind of chorizo is mild and moist and it goes well with many dishes. There's many other kinds of chorizos that I'm not showing you here but if you are interested, take a look at La Tienda food catalog!
And now, lets put our aprons on and head to the kitchen!!!
Special dressing: Joan Manuel Serrat with Mediterraneo. From my point of view one of the most beautiful songs ever written (turn player on).This is such an easy, simple and tasty dish... a winner! And it will only take you 10 to 15 minutes:
1.- Open a 400 grs. garbanzos can, strain and wash under the tap water, reserve.
2.- Open a "Pimientos del piquillo" can (Piquillo peppers) and take 4 to 6 peppers, strain, dry and cut in pieces.
3.- Fry a big red chopped onion in a saucepan at medium heat with a bit of olive oil and add a minced garlic clove, when the onion gets transparent add the peeled chorizo (250 grs.) cut in dices or thick slices, stir for 2 to 3 minutes.
4.- Place the chorizo sofrito on a bowl or a tapa earthenware dish. Add the garbanzos and mix it all. Pour some drops of Jerez vinegar on top, salt, black ground pepper and a bit of olive oil. Stir it all and head to the lunch table... your guests are waiting!!!!
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