This Spanish Lentil Stew with Chorizo, known as Lentejas con Chorizo, is one of Spain´s most classic recipes ever. Its got a ton of flavors, it´s easy to make, where there´s no tricky techniques or special equipment needed, and with that first spoonful it will instantly warm your soul.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
2 links firm Spanish chorizo
1 onion
4 cloves garlic
1 red bell pepper
1 green bell pepper
1 carrot
1 large potato
1 tsp sweet smoked Spanish paprika
2 tomatoes
1 cup dried brown lentils
5 cups vegetable broth or water
1 bay leaf
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the bell peppers, thinly slice the carrot (peeled), cut the potato (peeled) into small bite-sized pieces, finely grate the tomatoes and cut the links of chorizo into 1/2 inch (1.25 cm) thick rounds

Heat a stock pot with a medium heat and add in the olive oil

After a couple minutes add in the sliced chorizo, mix with the olive oil, after 3 minutes and the chorizo is lightly sauteed, add in all the cut vegetables, except for the potato, continue to mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and quickly mix together, then add in the grated tomato, mix together and simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in 1 cup dried brown lentils (rinsed beforehand), the chopped potatoes, vegetable broth or water and bay leaf, raise to a high heat and mix together, once it comes to a boil, place a lid on the stock pot and lower to a LOW heat

After simmering for 25 to 30 minutes and the lentils are cooked through (check the package instructions on the lentils you´re using), season the stew with sea salt & black pepper, mix together, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley

Baked Spanish Rice with Chorizo, Chickpeas, and Raisins conjures up the flavors of Moorish Spain with arroz al horno, a foolproof one-pot main that starts on the stove and finishes in the oven.

Paella gets so much attention that it eclipses Spain’s other, equally worthy, rice dishes—like this one-pot arroz al horno, or baked rice with chickpeas. The dish is primo Valencian comfort food, and I love its Moorish undertones (saffron! cinnamon! dried fruit!)—a reminder that Arabs brought rice to the Iberian Peninsula in the 7th century.

Serves 4

saveur.com

INGREDIENTS
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
2½ lb. Spanish-style chorizo, sliced ¾-in. thick
6 garlic cloves, thinly sliced
2 medium yellow onions, finely chopped
1 large red bell pepper, seeded and coarsely chopped (1 cup)
1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
1 Tbsp. tomato paste
¼ cup dry sherry
3¼ cup chicken or vegetable stock, or water
Pinch cinnamon
Large pinch saffron threads
One 15-oz. can chickpeas, drained (1½ cups)
½ cup raisins
Kosher salt
1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
Finely chopped chives, for garnish

INSTRUCTIONS
To a large Dutch oven set over medium-high heat, add 1 tablespoon of the olive oil and enough chorizo to cover the bottom of the pan without overcrowding. Cook, turning once, until crisped on both sides, 5–7 minutes. Transfer to a paper-towel-lined plate, then repeat with any remaining chorizo and set aside. Discard any accumulated fat and return the pot to the stove.

Position a rack in the center of the oven and preheat to 400ºF. To the empty pot, add the remaining olive oil, garlic, onions, and bell pepper and turn the heat to medium. Cook, stirring occasionally, until the mixture is jammy and browned, about 20 minutes (do not rush this step). Stir in the red pepper paste and tomato paste and cook for 5 minutes more. Add the sherry, bring to a boil, then add the stock, cinnamon, saffron, chickpeas, raisins, reserved chorizo, and salt to taste and return to a boil.

Add the rice, bring to a boil again, then bake, uncovered, until the rice is al dente and the liquid is absorbed, 20–25 minutes. Remove from the oven, cover, and let stand until the rice is just tender, about 10 minutes. Sprinkle with the chives and serve hot or warm.

This recipe for Spanish Beans with Chorizo, known as Alubias con Chorizo, is one of the most classic dishes that hail from Spain. It is filled flavors, easy to make and done in about 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
4 cloves garlic
1 green bell pepper
1 carrot
2 links Spanish chorizo 4 oz each
2 tomatoes
1 tsp sweet smoked Spanish paprika
2 cans white beans 15.5 oz each
2 1/2 cups water
2 bay leaves
pinch sea salt
dash black pepper
fresh parsley for garnish

INSTRUCTIONS
Roughly chop the onion, roughly chop the garlic, cut the green bell pepper into bite-sized pieces, roughly chop the carrot (peeled) and cut the chorizo links into 1/2 inch (1.25 cm) thick rounds, drain the canned white beans into a colander and rinse under cold water

Heat a large fry pan with a medium heat and add in the olive oil

After 1 minute add in the pieces of chorizo, mix with the olive oil, after 3 minutes and the chorizo is lightly sauteed, remove from the pan and set aside

Using the same pan with the same heat, add in all the chopped vegetables, mix with the olive oil, after 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the 2 tomatoes (finely grated) and mix together, then simmer without mixing

Once the grated tomato has thickened, about 3 to 4 minutes, add in the drained white beans, the sauteed chorizo and season everything with sea salt & black pepper, gently mix together, then add in the water and the bay leaves, raise to a high heat, when it comes to a boil, lower to a low-medium heat and simmer for 10 minutes or until the liquid has reduced in half, remove from the heat

Serve directly out of the pan or transfer into shallow bowls, garnish with fresh parsley

A popular street food in Argentina as well as Chile, Uruguay, and parts of Brazil, these grilled sausage sandwiches are easy to prepare on a grill—or an indoor grill pan with good ventilation.

Could dispense with the hero rolls and just have chorizo and chimichurri.

Serves 4

saveur.com

INGREDIENTS
For the choripán:
4 fresh chorizo sausages, Argentinian-style if possible
Four 6-inch hero rolls, split lengthwise, connected on one side like a hinge

For the chimichurri:
¼ cup finely chopped fresh Italian parsley leaves
¼ cup minced white onion
1 small garlic clove, grated on a microplane
¼ cup plus 3 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper

INSTRUCTIONS
Prepare the choripán: Preheat a grill pan over medium-high heat or a grill to medium heat. Add the chorizo and let cook, turning occasionally with tongs as needed, until the sides are deeply seared and the center is fully cooked through, 30–35 minutes.

Meanwhile, make the chimichurri: In a medium jar or bowl, add the parsley, onion, and garlic and stir briefly to combine. Add the olive oil, vinegar, salt, and pepper, and stir well. Let rest at least 15 minutes. (Chimichurri can be left out at room temperature for up to 12 hours before serving.)

If desired, briefly warm the insides of the rolls over the grill as desired. You can also split the sausages lengthwise if desired.

Place one cooked sausage into each roll. Slather one side of the roll and some of the sausage generously with chimichurri, and serve immediately.