Chorizo

For a soft, smoky result, slice it about 5 mm thick and fry over a medium heat for 3–5 minutes, turning once; its fat will render, so you usually don’t need to add oil. For a crisp edge, give it another minute.

Check whether it is fresh or cured: fresh chorizo must be cooked through, while firm, cured chorizo is ready to eat and can be sliced straight into a sandwich or tapas. If the label says it is raw or for cooking, fry or grill it until piping hot throughout.

Add sliced chorizo to a Spanish-style tortilla, bean stew or paella; it also works well with roast potatoes, eggs and prawns. Fry it first to release its paprika-scented fat, then use that fat to flavour the rest of the dish.

Keep opened chorizo wrapped or in a sealed container in the fridge, and use it within the time stated on its packaging. Freeze portions you will not use in time; thaw them in the fridge, not on the worktop.

For a similar smoky, paprika-rich flavour, use a smoked sausage and add paprika and a little chilli. For a meat-free dish, try smoked paprika with fried mushrooms or beans; they will not reproduce chorizo’s savoury richness, so season the dish as needed.

Chistorra is typically thinner and softer, so it cooks quickly and is often grilled or fried whole. Per 100 g, chistorra has 512 kcal and 50.5 g fat, compared with 395 kcal and 32 g fat in chorizo.

A 30 g serving provides 7.2 g of protein. Slice a small amount into a dish for flavour rather than treating it as the main protein for the meal.

Yes. A 30 g serving contains 420 mg of sodium, so its salty flavour can season a whole pan of beans or vegetables; taste the dish before adding extra salt.