Sizzling Chorizo Slices in Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat28gram
Protein14gram
Ingredients
- Fresh chorizo sausage, preferably sliced (choose good quality, cured pork chorizo)200 g
- Olive oil (extra virgin preferred for flavor)1 tbsp
- Onion, finely chopped (choose firm onions without spots)1 small
- Garlic clove, minced (choose fresh, firm garlic)1 piece
- All-purpose flour (for gravy thickening)1 tbsp
- Chicken or beef broth (low sodium preferred)200 ml
- Smoked paprika (optional, enhances smoky flavor)1/2 tsp
- Salt (to taste)to taste n/a
- Black pepper (freshly ground, to taste)to taste n/a
This recipe shows you how to fry chorizo slices to crispy perfection and create a rich, savory gravy using the rendered oils and simple pantry ingredients. It’s a quick, satisfying dish perfect for any meal. The total cost of ingredients is approximately $5 USD (€4.8, £4.2, ₹410). The dish provides about 350 kcal per serving. Suitable for a standard omnivore diet, this recipe is easy in difficulty and ready in 30 minutes. Perfect for beginner cooks looking to impress with minimal fuss!
Preparation instructions
Slice the chorizo
1Use a clean cutting board and a sharp knife to slice the chorizo into 0.5 cm thick rounds to ensure even frying. Avoid cross-contamination by washing your hands and utensils after handling raw meat.
Heat oil in pan
2Place a non-stick frying pan over medium heat and add 1 tablespoon of olive oil. This will help fry the chorizo evenly and develop flavor. Heat the oil for about 1 minute.
Fry chorizo slices
3Add the chorizo slices in a single layer. Fry for 3-4 minutes on each side or until nicely browned and slightly crispy. The internal temperature should reach at least 70°C (158°F) for safety if using fresh chorizo. Use a meat thermometer to check if uncertain.
Remove chorizo and set aside
4Using tongs, transfer the cooked chorizo slices to a plate lined with paper towels to drain excess fat. Leave the fat and bits in the pan; they will flavor the gravy.
Cook onions and garlic
5Add the chopped onion and minced garlic to the pan with the remaining fat. Stir frequently and cook for 4-5 minutes until translucent and fragrant. This adds depth to the gravy.
Add flour to make roux
6Sprinkle 1 tablespoon of flour over the onion and garlic. Stir continuously for 1-2 minutes to cook the flour and prevent a raw taste, forming a roux that will thicken the gravy.
Add broth and spices
7Gradually pour 200 ml of chicken or beef broth while stirring to avoid lumps. Add smoked paprika, salt, and pepper to taste. Bring the mix to a simmer, stirring until the gravy thickens, about 5 minutes.
Combine chorizo and gravy
8Return the chorizo slices to the pan, spooning gravy over them. Simmer together for 2-3 minutes to let flavors meld and ensure chorizo is hot throughout.
Serve
9Serve the chorizo slices hot with gravy poured over. This dish pairs well with crusty bread, rice, or mashed potatoes.
Cooking Tips
1Use fresh, quality chorizo for the best flavor and texture. Avoid pre-sliced chorizo that may contain preservatives.
2If you prefer a milder gravy, omit the smoked paprika.
3Always wash your hands and utensils after handling raw meat to prevent cross-contamination.
4For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
5If you don’t have broth, water with a bouillon cube can be used as a substitute.
Equipment Needed
- Non-stick frying pan
- Sharp knife
- Cutting board
- Meat thermometer (optional but recommended)
- Wooden spoon or spatula
- Measuring spoons
- Bowl or plate for resting chorizo
Grocery Shopping List
- [ ] Fresh chorizo sausage (200g) - usually $3-$4; choose fresh smelling and firm texture
- [ ] Olive oil (small bottle about $5 but you only need 1 tbsp) - extra virgin adds best flavor
- [ ] Onion (1 small, about $0.50) - select firm onion with no soft spots
- [ ] Garlic (1 clove, about $0.10) - fresh cloves with tight skin
- [ ] All-purpose flour (small pack about $1, you need 1 tbsp) - any brand works
- [ ] Chicken or beef broth (200ml, about $1) - low sodium preferred
- [ ] Smoked paprika (optional, small jar around $3) - adds smoky depth
- [ ] Salt and pepper - pantry staples
Total Approximate Cost: $5 USD
FAQ
Can I use pre-cooked chorizo for this recipe?
Pre-cooked chorizo slices can be used and simply warmed through in the pan. Adjust frying time accordingly to avoid overcooking.
How do I know when chorizo is fully cooked?
Fresh chorizo should reach an internal temperature of 70°C (158°F). The slices should be browned and a bit crispy on the edges.
Is it necessary to add broth for the gravy?
Broth adds flavor and richness to the gravy, but in a pinch, you can use water or a stock cube dissolved in water.
Can I make this recipe gluten-free?
Yes. Replace all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy.
How should I store leftovers?
Cool leftovers promptly, store in an airtight container in the refrigerator, and consume within 2 days. Reheat thoroughly before eating.