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Chorizo is one of those secret ingredients that makes for no-effort cooking because it already has so many secret ingredients within itself. Of course, it is perfect just sliced up and stuck on a skewer with a slice of manchego, or grilled to a charred black on a grill, eaten just as is. That is how I most often eat it. Another phenomenal way to eat chorizo is the way it is served at Brindisa in Borough Market in London: halved, grill-charred, and served on a ciabatta roll with baby arugula, roasted piquillo peppers, and extra virgin olive oil. It leaves me breathless.
The best part about those chorizo sandwiches in Borough Market is the red grease that runs down your hands when you eat it, and it’s that red grease that makes chorizo the perfect secret ingredient. It is full of two delicious things: smoked paprika, and garlic. Well, and, of course, pork fat. With those three things in a dish, how could you go wrong?