Chorizo
Spicy, smoky, and rich with paprika-infused oil, chorizo is a powerhouse ingredient that transforms anything it touches. A few slices can bring beans, grains, or greens to life. Fry it, crisp it, melt it into a stew — it always delivers.
Why it Works
Chorizo is dopamine on a plate. It stimulates multiple senses — bold colour, sizzling sound, meaty chew, and that deep umami heat. Because it releases flavoured oil when cooked, it works like a two-for-one: you get crispy bits and a ready-made flavour base. Perfect for ADHD-friendly batch cooking, low-effort dinners, or building tasty leftovers into something new. It works especially well in things like stews where the oils can release and coat the other ingredients.
How to Use it
- Fry slices and use the oil to coat beans or grains
- Add to one-pot stews, soups, or lentil dishes
- Mix into roasted veg or traybakes for a smoky boost
- Use as a crispy topping on eggs, toast, or salads
- Stir into pasta or rice for instant depth
A little goes a long way — you don’t need much to transform a dish.
Buying Guide
Look for cooking chorizo or cured chorizo for cooking — not thin deli slices. You want something that releases oil when fried. Spanish-style chorizo is ideal.
- Choose cured over fresh unless you plan to eat it quickly
- Try to keep a pack in the fridge or freezer — it’s often cheaper in multipacks
- Nduja (a soft, spreadable version) is also brilliant, but much spicier
Storage Tips
Things to know
Bonus Tip
Chorizo Crisps (Air Fryer Dopamine Snack)
Slice chorizo into thin coins, lay in a single layer in the air fryer, and cook at 180°C (350°F) for 5–8 mins until crisp.
Let them cool and boom — you’ve got crispy, spicy chorizo snacks that hit like crisps but pack in protein and umami.
How to Use:
- Snack straight from the fridge like spicy pepperoni chips
- Crumble over eggs, soup, beans or grains
- Add to a snack plate with cheese, olives, or pickles