These grilled chorizo chips also pair well with a variety of beverages. For something light and refreshing, try serving them with a crisp lager beer or sparkling lemonade. If you’re looking for something bolder and more complex, try pairing them with a rich red wine like Tempranillo. Trust me; your taste buds will thank you for it! Place the baking pan with the chorizo in the oven for 3 minutes, remove from the oven, and dab with a paper towel to remove excess oil. Return to the oven for a further 2 minutes until crispy and slightly golden. Step 4 If you love seafood, add some grilled shrimp or scallops to your chorizo chips and serve them as a tasty appetizer for your next seafood boil or cookout. Once you’ve grilled your chorizo chips to perfection, there are a few things you can do to ensure they stay delicious until you’re ready to enjoy them. Charcuterie and cured meat is one of the most exciting elements of food culture – where else can you find such a vast cacophony of flavours and textures made with just a handful of ingredients? A lot of that is down to the skill of the producer and their years of experience, and you'll find some of the most accomplished in the world. But while there are hundreds of different cured meats produced in the country, it's chorizo that we use more than anything else.

If you're having a steak, instead of having to fry chips, why not consider serving some quality crisps as a side? Pubs do it, so you can too. See our list of top UK butchers for buying the perfect steak online. While grilling chorizo, flip it frequently to cook it evenly on all sides. You can cook your chorizo chips for anywhere from 5-7 minutes depending on how hot your grill is. To make the best-grilled chorizo chips, I have some tips to guarantee that you’ll get perfect results every time. Grilling chorizo is similar to grilling any other sausage, but there are a few specifics to keep in mind. Here’s how you can ensure your grilled chorizo chips come out perfect:To get started, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking pan with baking paper. Step 2 As the fatty chorizo releases lots of delicious flavoured oils as it cooks, try stirring the residue oil through softened butter and fold through crumbled pieces of chorizo crips to create a richly flavoured compound butter. If you’re not a fan of chorizo sausage, you can substitute it with spicy Italian sausage for a different flavor profile. You can also use cooked chorizo slices instead of grilling fresh ones or Spanish chorizo if you prefer a milder heat. As a chef, I firmly believe that there are no rules in cooking, only inspired improvisations. That’s why I encourage you to try different variations of this recipe and make it your own.

Slice the chorizo into thin slices and arrange the slices on the baking pan. Make sure they're not overlapping and have space in between to ensure even baking. Step 3

SEA SALT

When it comes to charcuterie – that age-old method of combining ground meat with salt, stuffing it into casings and leaving it to dry and cure – no one does it quite like the Spanish. Iberico, lomo, fuet, Serrano, Bellota: these words (among many others) are synonymous with quality and, along with hundreds of others, make up the incredible selection of Spanish cured meats (plus the regions they come from). None, however, have captured our hearts quite like chorizo.