Standing in front of the shelf, you hesitate: mild or spicy chorizo? The difference comes down to a single ingredient, but it changes everything on the plate. Here's how to choose, and above all how to get the best out of it.
The only real difference: the chilli
A traditional chorizo is pork, paprika (pimentón), garlic and salt. It's the paprika that gives it its red colour and that characteristic smoky taste.
- Mild chorizo (dulce) uses only sweet paprika. It's round, smoky, slightly sweet.
- Spicy chorizo (picante) adds cayenne pepper or hot paprika. It warms the mouth without burning.
The rest of the recipe is identical: same meat, same slow drying, same casing. Both our chorizos carry the Chorizo Riojano PGI, which guarantees the traditional La Rioja recipe, with no additives or flavourings.
Which one for which occasion?
| Use | Our advice |
|---|---|
| Aperitif with children or sensitive palates | Mild |
| Tapas board for enthusiasts | Both, side by side |
| Paella, lentils, potatoes | Mild (it flavours without dominating) |
| Scrambled eggs, pizza, chilli | Spicy |
| A gift without knowing their tastes | Mild, the safe bet |
How to enjoy chorizo raw
A dry chorizo is eaten as it is, like a saucisson. Take it out of the fridge 30 minutes beforehand, remove the skin and slice it thinly on the diagonal. It's perfect with bread, manchego and a few olives.
How to cook with chorizo
Chorizo loves heat: as it warms, the fat releases the paprika and flavours the whole dish.
- Pan-fried chorizo: thick slices, 2 minutes on high heat with no added fat. Served with a glass of red, it's the simplest tapa in the world.
- Chorizo al vino: the same, deglazed with a glass of red wine and left to reduce for 5 minutes.
- In a paella or rice dish: added with the onions, it colours and flavours the rice.
- With eggs: scrambled, fried or in an omelette, spicy chorizo works wonders.
- In a lentil or chickpea soup: diced, it replaces lardons with far more character.
What about "cooking" chorizo?
In Spain, a distinction is made between curado chorizo (dry, ready to eat) and fresco chorizo (fresh, must be cooked). Our chorizos are dry chorizos: you can eat them raw or cook them, as you wish.
Frequently asked questions
Is spicy chorizo very hot?
It warms noticeably but stays well below a hot sauce. Most lovers of bold flavours find it perfectly balanced.
Can you replace mild chorizo with spicy in a recipe?
Yes, by reducing or removing any other chilli added.
How do you store a cut chorizo?
In the fridge, wrapped in paper or a tea towel, to be eaten within the week.
Picked your side? Discover our mild PGI chorizo, our spicy PGI chorizo, or both together in the Gourmand Aperitif Box.
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