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Spanish Chorizo

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Spanish Chorizo

Postby Ikan Mas » Thu Jul 21, 2011 6:46 pm

Has anyone seen hard cured Spanish chorizo in the Bay Area? I'm looking for something to flavor my trail paella. Thanks



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Re: Spanish Chorizo

Postby rlown » Thu Jul 21, 2011 7:31 pm

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Re: Spanish Chorizo

Postby Ikan Mas » Fri Jul 22, 2011 12:15 pm

Thanks! Looks like I can start with my nearby Whole Foods. Never been in there, but might be helpful for dried items.
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Re: Spanish Chorizo

Postby Ikan Mas » Fri Jul 29, 2011 7:32 pm

OK. Did at trial run on my trail paella. Tastes good to me.
Here's the recipe:

1 medium tomato, chopped
1/2 green bell pepper, chopped
5 green beans chopped
2" of chorizo(hard spanish type, used Cantimpalo Brand)
1 teaspoon Herb Ox Chicken Broth
1 teaspoon salt (or less)
1 tablespoon onion powder
1 teaspoon garlic powder (mo is betta)
1/2 teaspoon dried basil
1 bay leaf
1 tablespoon paprika
a few grinds black pepper
1-1/4 cup water
1 cup instant rice

Prep vegatables and bag. Bag spices
Add all ingrediants to water and bring to boil for a couple of minutes.
Add rice and return to boil. Turn off heat and let stand 5 minutes.
Fluff and eat. Makes two servings.
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Re: Spanish Chorizo

Postby rlown » Fri Jul 29, 2011 7:38 pm

nice recipe. Screams for some dehydrated chicken. I see Tyson makes chicken breast in a pouch, as that would be better (no refrigeration, but heavier). Or some shrimp, but that would be a different paella.
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Re: Spanish Chorizo

Postby ManOfTooManySports » Wed Aug 03, 2011 9:09 am

Ikan Mas,

For paprika, etc., I've gone to the Spanish Table in Berkeley. They are also in Mill Valley.
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Re: Spanish Chorizo

Postby kabah088 » Fri Jun 15, 2012 3:47 pm

Two words.

Trout Paella.

Nuff Said
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Re: Spanish Chorizo

Postby rlown » Fri Jun 15, 2012 8:45 pm

paella usually involves seafood as well. ?
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Re: Spanish Chorizo

Postby Ikan Mas » Sat Jun 16, 2012 7:54 am

Trout sounds pretty good if you didn't stir it up and make a mess of it. Perhaps you could layer the trout on top so the steam cooks it.

Tale of woe on the spanish-style chorizo. Went back to Whole foods to get some more. Well, they no longer sell the reasonably priced $7 a stick american-made chorizo. No, not they sell the $27/pound stick! :mad: Still made by Americans. I bought some as I was in the last throw of preparing a meal for a group going to Kibbie Lake, but I was not happy at the price. Next time, I'll have to go into Berkeley.
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Re: Spanish Chorizo

Postby no2haven » Mon Jun 25, 2012 4:58 pm

Pretty sure I've seen Cantimpalo chorizo at the old Berkeley Bowl by the deli section. Even if its not that brand, they have an assortment of ~$7/lb hard sausages with a few different chorizo options that are pretty tasty.
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Re: Spanish Chorizo

Postby Ikan Mas » Tue Jun 26, 2012 12:51 pm

Thanks. Looks like next time over to Berkeley, as there seems to be little in Contra Costa.
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Re: Spanish Chorizo

Postby mediauras » Sun Jul 08, 2012 8:25 pm

Ikan Mas wrote:Trout sounds pretty good if you didn't stir it up and make a mess of it. Perhaps you could layer the trout on top so the steam cooks it.

Tale of woe on the spanish-style chorizo. Went back to Whole foods to get some more. Well, they no longer sell the reasonably priced $7 a stick american-made chorizo. No, not they sell the $27/pound stick! :mad: Still made by Americans. I bought some as I was in the last throw of preparing a meal for a group going to Kibbie Lake, but I was not happy at the price. Next time, I'll have to go into Berkeley.


Our nickname for Whole Food never lets us down -- Whole Paycheck.

Recipe sounds great though!
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