Chorizo Y Butifarra Negra Recipe

Prepare and brown chorizo

If using a fresh chorizo, remove casing and slice; if cured, slice into 1/4-inch rounds. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chorizo slices in a single layer (work in batches if needed) and sauté until the edges are browned and oil is released, about 3-4 minutes per side. Transfer browned chorizo to a plate lined with paper towel and reserve drippings in the pan.

Cook black pudding

In the same skillet with the reserved fat (add up to 1 tablespoon olive oil if pan is dry), add black pudding slices. Cook over medium heat until the outside is crisp and warmed through, about 2-3 minutes per side. Transfer to the plate with chorizo and set aside. Leave any flavorful juices in the skillet for the sauce.

Sweat aromatics

Reduce heat to medium. If the pan is very dry, add 1 tablespoon extra virgin olive oil. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, 6-8 minutes. Add the diced red bell pepper and cook 3-4 minutes more until softened.

Add garlic and spices

Add the minced garlic and cook 30-45 seconds until fragrant. Stir in the smoked paprika and hot smoked paprika or cayenne and cook 15-20 seconds to bloom the spices (do not burn).

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, red wine vinegar, and honey (or sugar). Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8-10 minutes to thicken slightly.

Finish sauce and combine

Season the sauce with salt and black pepper, adjusting to taste. Return the browned chorizo and black pudding to the skillet, nestling them into the sauce. Simmer together for 2-3 minutes so flavors meld and sausages are heated through. Taste and adjust seasoning (more vinegar or a pinch of sugar if needed).

Garnish and serve

Sprinkle chopped fresh parsley over the dish. Serve hot with crusty bread or toasted baguette to mop up the sauce and lemon wedges on the side to brighten the flavors.

If serving with bread, toast slices until golden. Offer lemon wedges to squeeze over the sausages as desired.