Chorizo in red wine, like at a tapas restaurant! Yum. I have no clue how to make it, though...

Can this chorizo be used in a nice, gluten free (rice + seafood) paella...?

Nigella Lawson's Spanish Chicken w/ Chorizo & Potatoes - soooo easy, and so yummy.

Here is a great way to use up your Chorizo: http://pamelastable.com/gluten-free/clams-with-chorizo-sausage/
Enjoy!

Jose Andres has a great recipe where you wrap chorizo in paper thin slices of potato and fry. Looks great! Chorizo is also good with roasted potatoes and some manchengo heated under the broiler.

Cooking Light has a tasty Chicken and Chorizo stew in this month's issue - we made it last week, and it was actually even better as a leftover - not sure if it's online or not, or you could do these for a breakfast/brunch idea:

http://www.wherethecookiesare.com/2011/11/22/breakfast-empanadas/

If you want to go a super simple route, chorizo is also great just tossed in with some scrambled eggs and cheese!

I recently made Smitten Kitchen's Sweet Potato and sausage soup with Chorizo and really enjoyed it.
http://smittenkitchen.com/2007/10/sweet-potato-and-sausage-soup/

But for a more simple preparation, you could grill it and serve it with a bunch of grilled veggies or a nice salad. Or with some polenta.

You should try Jamie Oliver's tomato and chorizo salad. It's amazing!!!!!
http://www.youtube.com/watch?v=eHDsB6HOFDc

I like to slice or chop up cured chorizo, saute it in a pan till crispy and then cook greens in the chorizo fat. YUM. Some kale, collards or chard all go well. Add some chickpeas too, toss with pasta and call it dinner.

I always like to throw in some chopped up (or raw, depending on what's available) chorizo into a big pot of chili.

I like to dice it up and store it in the freezer (a Ball canning jar with a plastic lid works really well). Then you can use a bit at a time.

As for uses - scrambled eggs or a frittata, a root vegetable hash, a quinoa pilaf, sauteed greens (especially hearty ones like collards and kale), any sort of bean soup, anything with potatoes.

1) For chorizo in red wine tapas, fry up some garlic & a couple of shallots, add chorizo, add a couple of bay leaves & red wine to taste. Cook until the wine is reduced down. I tend to use different quantities whenever I make this so it's really down to personal taste what you do.

2) Another Nigella Lawson recipe: Fry up some chorizo, take it out of the pan and fry up some scallops in the oil the chorizo gave off. Mix the two back together. Mmmmm.

what about a big chef's or antipasto salad? greens, chorizo bits, crumbled/shredded cheese, olives, you name it.

You can grill it. You can slice it up and serve it with cheese and olives as a snack for parties or Tuesdays. I like to saute it with pierogies but that might not work for gluten free. It's awesome in omelettes and rice and beans. Definitely check out any Spanish recipes for tapas.

My favorite soup ever uses this chorizo: http://www.foodandwine.com/recipes/caldo-verde

I use collard greens and I add a giant can of white beans to the soup. I don't know why the recipe eliminates that but it is traditional to have beans in this soup.

All good suggestions. Also: chop it up and put it in traditional Spanish lentils. Great stewed with garbanzos too. Just a grilled chorizo on bread is always awesome too.

Arroz amarillo con chorizo.

This is a staple in our house: http://www.saveur.com/article/Recipes/Chicken-and-Brown-Rice-with-Chorizo

I'm surprised no one suggested a traditional Spanish tortilla:
http://www.epicurious.com/recipes/food/views/Chorizo-and-Potato-Spanish-Tortilla-Bites-236695

Also Corn and chorizo soup. Yum! http://www.bonappetit.com/recipes/2009/11/harvest_corn_chowder_with_chorizo

Chorizo and eggs on corn tortillas. There.

I always make a black bean soup in the crock pot using chorizo. Take 1 lb of dried black beans and soak them overnight. Drain them. Next chop an onion, a bell pepper, and whatever else you have lying around (carrot or celery would work) and a few cloves of garlic (minced) and sautee it all until soft. Chop the chorizo and throw it in the crock pot along with the sauteed vegetables and the beans. Add a little bit of cumin, maybe some chili powder, salt and pepper, throw in a couple of bay leaves, enough water to cover, and put it all on low to cook for 8 or so hours (I do this while I'm at work). You can serve it by itself or over rice. This recipe is infinitely adaptable to whatever ingredients you have lying around in your kitchen. The basics I always include are black beans, chorizo, garlic, cumin, and onion.

i've made this and it is delicious:
http://www.food52.com/recipes/638_big_basque_breakfast

and here are a bunch of ideas:
http://www.food52.com/recipes/search?c=1&recipe_search=chorizo

A simple frittata:
Finely chopped (or crumbled) chorizo, onions and peppers with lots of eggs.

Or for a Spanish omelette, add tiny cubes of potato and cover the frying pan to let it steam.

Congris! It's a Cuban rice dish. Basically it's black beans, rice cooked in the leftover black bean water, chorizo is added along with bell pepper, onion and tons of garlic and cumin. One of my favorite things!

Simmer it with ham, pork butt, garbanzos, onions, carrots and lettuce and you have a delicious Iberian take on the New England boiled supper.

a) grill them next time you grill some meat
b) in scrambled eggs.

There are so many ways you can use it... for simple tapas, just grill it and eat it sliced with a nice bread. You can chop it finely and add it to a bolognese or other meat dishes to enhance the smokey flavor... Sometimes I make this recipe that I was read in a Portuguese news magazine. It's by Jamie Oliver, I couldn't find a link to it but it's super easy! Grill the chorizo (you can do it sliced already), boil some potatoes (I like to use the really small one, leave the skin on and just slice them in two). Combine both still hot in a bowl, add a bunch of rocket and drizzle with olive oil.

Keep it simple and rustic, the best way for you to enjoy it is in bread!

Toast the bread and grill the chorico - Slice if length wise to the middle without cutting it in half, then grill it on direct contact with a open flame, place on bread and enjoy.

If you're a baker, make yourself bread rolls, a sort of chewy rustic type bread, and slice your chorico in slices, roll several of them inside of each roll of bread, bake it as you normally would, the smell will have your neighbors wanting to know what the heck you're cooking and if they can have some.

I made cured chorizo stuffed in dates then wrapped in bacon. I baked until the bacon was crispy. This was a big hit at one of my cocktail parties.