If you’ve ever wondered how to cook chorizo, wonder no more. Here head chef of Salt Yard Joe Howley shows how he serves this delicious tapas ingredient at his restaurant. There are many different ways to cook chorizo, but we love this simple presentation which allows the spiced pork sausage to be the star of the show. Joe has chosen to serve his chorizo with fresh, sweet peas, a citrus yogurt and grilled baby gem lettuce for a light and summery dish that everyone will love. The best thing about this method for how to cook chorizo is that it’s super quick, taking just fifteen minutes to pull together. This speedy element means it’s perfect for a quick starter or lunch to make for friends. Once you’ve learned how to cook chorizo in this way you can have fun playing with different presentation options – we also love chorizo with spiced chickpeas or even served all by itself as a tasty snack. The quantities below serve six people, so just make sure to scale up or down depending on your party size.
- 1kg cooking chorizo
- 500g fresh peas
- 2 packets baby gem lettuce
- 100ml olive oil
- 500ml full fat yoghurt
- 1 lemon
- 1 orange
- 1 lime
- 15g pea shoots
- Salt and pepper to taste
Remove the outer skins from the chorizo, and split lengthways, keep chilled until needed.
Remove the peas from their shells and blanch in boiling water, refresh in iced water.
Zest the lemon, lime and orange into the yoghurt. Add a squeeze of lemon juice. Season with salt and pepper.
Cut the lettuce into 6 wedges and wash. Dress with olive oil and season.
Grill the chorizo and baby gem. 2 and 1 minute on each side respectively.
Heat the peas in a pan with a little oil and salt and pepper. Add the chorizo, lettuce and yogurt to the plate and top with the peas.