Clambake Class

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Breville Super Q™

Chorizo

Olive oil

Roughly chop chorizo, and place in blender. Add oil, and blend on low until you have small chunks.

Blend chorizo and oil

Pour the blended ingredients into a small pan, and place it over low heat. Bring the temperature up slowly, just until simmering. Turn off the heat and let stand until mixture turns bright red.

Pour contents into a small pan; render on low heat

Keeps in the fridge for about two weeks.

Use as desired

Our super-simple homemade chorizo oil has it all: Looking for a splash of color on a boring dish? Boom—bright vermilion looks dashing on plain plates. Want to add a little heat to your tacos? You betcha—the Spanish pork sausage is loaded with spicy pimento and smoked paprika. How about some subtle seasoning on your steamed mussels? Yup—chorizo oil is up to the task. Shellfish, chicken, pork, seafood, fried eggs, and pasta—it works on pretty much anything, so make a big batch and go hog wild.

Chorizo Oil