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Alejandro cooking chorizo mild

Alejandro cooking chorizo barbacoa mild, 250g

£4.95 (Each)

  • In Stock
  • Gluten Free Product

This mild, horseshoe shaped cooking chorizo produced in La Rioja is particularly good either barbecued (hence its name) or poached in red wine.

It has a rich, clean flavour with a hint of smokiness from the pimentón de la Vera and pairs exceptionally well with beans and pulses or good crusty bread.

Ingredients
Pork, paprika, salt and spices. Made with 150g of Spanish pork per 100g of finishing product.
Natural casing.
Storage & Care
Keep refrigerated below 5°C
Nutrition Per 100g
Energy 1840kJ / 445kcal
Fat 40g
   of which saturates 15.8g
Carbohydrate 0.26g
   of which sugars 0.22g
Protein 20.9g
Fibre 0g
Salt 2.9g
* Typical values per 100g

Embutidos Alejandro

Embutidos Alejandro is a small family business that specialises in the production of Riojan charcuterie in Logroño, the provincial capital.

Their drive to maintain the highest standards of quality, and the care of the sourcing of their ingredients, results in an excellent range of chorizos, both cured and for cooking, and other cured meats.

Chickpea and chorizo stew

Ingredients
200g diced panceta adobada (coated with paprika)
1 x diced Alejandro “barbacoa” chorizo
1 medium red onion, chopped
1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
1 x jar of water (we just use a fritada jar to measure)
3 large cloves garlic, crushed
2 tbsp chopped oregano (ideally fresh)
Black pepper to taste
2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
No salt is necessary as the chickpea brine and chorizo should provide enough

Method

  1. Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
  2. Add the fritada and water, stir well and bring to a gentle simmer.
  3. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the El Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
  4. Continue to simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.
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