Caloric pleasure where they exist, the fried chorizo is a perfect snack for any day. We know that in moderation, of course, because it has calories to give and give away, but from time to time it is a little treat that we like to give ourselves.
Nevertheless, frying chorizo well is not so simple. Especially when we make small mistakes in cooking that make it easier for the interior to still be raw, but nevertheless the exterior is more than past.
Curiously, the techniques for frying chorizo and frying black pudding are very different. As the chef Karlos Arguiñano indicates in his book The menu of each dayedited at the beginning of the 90s by RTVE and Ediciones del Serval.
In both cases, the Beasain chef recommends that we never remove the skin that surrounds either of these two sausageschili representative of our grills and our barbecues, because it will be the shell that allows them to keep their shape in the frying pan or fryer.
In addition, the Basque chef recommends that the chorizo be fried whole, not chopped. Although if we split it we will finish the task sooner, it is true that it will also be drier. As a special mention, it is possible that it will still be even fattier when we fry it in small pieces.
How to make fried chorizo with Karlos Arguiñano’s trick
As with any other type of meat, it is essential that we do not make the transfer from the fridge to the pan immediately. If we allow this to happen, the temperature of the cold sausage will radically lower the temperature of the hot oil, and we will allow our chorizo to cook and not fry.
However, in this fried chorizo recipe recommended by Karlos Arguiñano, It is also not recommended that the oil be excessively hot. It must be hot, but not smoking, because otherwise what we are going to achieve is making the outside part too fast and risking burning it.
For this reason, what the Gipuzkoan cook It is recommended to first lightly prick the chorizo with a toothpick or a lace so that the excess fat drains out. This will also allow it to cook better inside.
However, the secret left by Carlos Arguiñano in this book is that the chorizo is cooled in oil that is not too hot so that it cooks evenly. In any case, emphasizes that it must be avoided that it burns on the outside and remains raw on the inside. That is the reason why he recommends piercing the chorizo.
THE MENU OF EVERY DAY. Photographs by Mikel Alonso. Drawings of Arrastalu.
Finally, do not skimp on draining the chorizo and pass it through absorbent paper after frying it so that we remove the fat that we do not need in the bite.
Images | istock
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