I like the spicy one a lot. A nice tapa of chorizo with a little bit of beer ... even the very common Italian salami that myself as an Italian I'm used to, are too dry and too salty.

Tip the contents of the frying pan into a blender. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking ...

Chorizo, like McGlinn uses, often packs thanks to ingredients like crushed peppers and chili powder, but that doesn't mean it's spicy enough for your liking. Consider swapping in spicy Italian ...