Ok just two thing fyi: -The chorizos are pierced to let the air *out*. If it remains in, the chorizo will rot out. -We Spaniards are not very spicy people, so don't spect that if we cll something spicy it hurts you in anyway, it only means it has spices
The first fact you stated is actually "somewhat" wrong. Chorizos are pierced so that they wont bloat then implode and all food rot soooo it all just comes to how fast they rot.
@@cokylechristianb.792 because paella has a strict recipe that you must follow or the people of the region it comes from will go to your house and kill you with their bare hands. Out of the joke, I don't know, I think it would kill the flavor of the paella, as chorizo's flavor is rather intense. Paella has its own flavor and as a traditional dish it should be kept as it is.
@@keith_chung as someone who has participated personally in the traditional killing of the pig here in Spain, and later preparation of food derived from the pig, I have to respectfully disagree with your statement. If air, and thus oxygen, remain inside, bacteria would propagate and rot out the meat.
Here in Spain many people consider garlic or even black pepper as spicy, so if we say something is spicy, it’s really not at all for many people outside of Spain 😂
Words can not describe how much I love chorizo. It's one of my favourite things ever. Chorizo purists are probably going to hate me for this. I've had glazed chorizo, but I've also cooked chorizo with chicken and halloumi on skewers, substituted bacon with chorizo in macaroni cheese, added it to a chicken casserole with mushrooms and herbs, and I've even used it with beef or turkey to make meatballs. If I can shoehorn chorizo into an everyday recipe, I will
if you really wanna piss both spaniards and italians off, try making carbonara but with chorizo instead of guancale. which thinking about it now makes me wanna try making that tomorrow
thats ok to do man, here in seville we use chorizo in pasta, on toasts for breakfast ,on scrambled eggs, you can find it even in spread form so, your imagination is the limit i gues
"Tripa" doesn't translate into "tripe." That's a false cognate. The accurate translation is "gut" but that is unappetizing, so we say "natural sausage casing."
This is different chorizo though than what is available in most American supermarkets. What we get here is like ground pork but seasoned like chorizo. I agree though, it is very tasty served on a corn tortilla fresh off the burner.
@@VenomStryker American chorizo does not even come close to comparing. The taste of Iberian pig meat is totally unique it really is an experience in and of itself
If you’re reading this and you can find some spanish chorizo or chorizo colorado, please try it in a lentil stew with other meats if you like and a lot of veggies!! You’ll absolutely love it
The word "sausage" was first used in English in the mid-15th century, spelled "sawsyge".[1] This word came from Old North French saussiche (Modern French saucisse)".[1] The French word came from Vulgar Latin salsica (sausage), from salsicus (seasoned with salt
Love that. I have 2 Spanish uncles that introduced me to all kinds of Spanish food, never looked back until now. its nice to see that i had reason to love it. it seems clean, proper and overall good with the ingredients.
@@rogermty1971 la razón de no cocinar la mayoría del chorizo ibérico es, primero porque ya está curado con sal y es completamente seguro comerlo y segundo (más si es de bellota) porque se considera que la grasa que contiene es de tan alta calidad que calentarla supone degradarla y tirar propiedades a la basura. Si usas un buen chorizo para cocinar estás cometiendo un crimen a los ojos de un español, pues las propiedades del sabor se aprecian mejor a temperatura ambiente. Dicho esto, existen chorizos especialmente preparados para cocinar que se podrían asemejar más a los vuestros. Un saludo
@@ikarly2898 Fuet is from Catalonia, it's thin, dry and hard, and it's eaten as it is. "Longaniza" comes from Latin "longus" (meaning "long") and can refer to a variety of long, thin sausages. In a way, "fuet" is a type of "longaniza". Chorizo has paprika and garlic, and is red in color. There's a huge variety, and some chorizo is for cooking, some can be eaten directly.
@@HighLordBlazeReborn - collectively, any intra abdominal contents were considered tripe. however, specifically, tripe refers to the 4 stomachs of a ruminant, Rumen, omasum, abomasum and reticulum, the small intestines processed into sausage casings, large intestines from cattle into large casings for Bologna, etc. North American cuisine was very wasteful maybe because of plethora and the labor involved in processing those goodies.
No no no Wanna have a really easy spanish non work feast Bread with a little bit of olive oil and salt Manchego cheese, the trhee versions Cured Half And tender Also i suggest a Toni bit of olive oil for that Some sardines cured on vinegar You dont even need a frige or a stove to do that And i agree with you Un Spain we know whats the good Life Please, have a amazing day
I was lucky when I was young to be able still to consume homemade chorizo in my grandmma´s village in the interior of Spain not in Andalussia, that chorizo used to be more dry and curated than the one in the video. It had a delicious kinda moldy aftertaste and at same time strong curated flavor I have never been able to find again that quality even in selected expensive chorizos...
I know what you mean, here in Asturias we have those kinds of chorizo, still homemade in traditional way in households, with their own pigs. I once tried one from a old lady's house that I went to make repairs and she invited us... best I've ever tried.
Im mexican, so chorizo is sooo good. Its a tiny bit spicy, but the meaty bite always brightens up my eggs in the morning. As ive grown older, im seeking out spicier and spicier flavors.
Why do you say you're from Mexico as if that's relevant to you liking chorizo? Lol Mexicans are certainly not Spanish, they're not even the same race. Spaniards are European whereas Mexicans are (mostly) descendants of natives or a mix (mestizo) of both white European and Natives. That's why Mexicans are so dark skinned and resemble Pakistanis orsub continent Asians more than they do Europeans. Oh the cuisine is also dofferent, apart from a few crossovers, Spanish food is not spicy whereas mexican food has a lot of spices in it.
Chorizo is like XXX. I'm from southern California, so I like Mexican chorizo, but it nothing like Spanish Chorizo. Kind of like comparing Italian Sausage with Bratwurst. That said I love salchichas, but I'm pescatarian, but love breaking rules. I've ordered real Spanish chorizo from Amazon, but at triple the price in Spain, no longer. Hopefully I'll be back in Spain permanently in a few months.
I prefer it more thinly sliced, not those chunks, and it goes great with cured cheeses, best combination ever. And a beer or wine to top it off and you are in heaven. Since I'm from Asturias I prefer it with "Afuega'l pitu cheese", produced here in my province, incredible combo.
@@coffeboss2 It's not candy sweet, it's just the name for a more soft flavour of chorizo. At least in my town. The thing with chorizo is that can variate between regions. Sorry for my english.
Pareces mexicano, lo tuyo lo mejor…. No te das cuenta que suena ridículo intentar realzar lo tuyo sobre lo demás…. No pensaba yo que los portugueses tuviesen ese defecto… bueno tal vez seas brasileño…. Quien sabe…. Yo tengo a los portugueses por personas sensatas y poco dadas a las envidias.
👍👌👏 Simply fantastic again and as always!. 2) I absolutely love all episodes with this gorgeous Italian woman/host/producer Claudia Romeo. Thanks a lot for making teaching explaining recording editing uploading and sharing. Best regards luck and health to all involved people.
i love chorizo with slices of a good breador a cracker, pate, avocado, and a soft cheese. sometimes without the avocado or with a lightly toasted turkish bread with a little warmed oil
If you add all of the ingredients together in the correct way you could have an amazing spanish tortilla and then you would only need to buy bread and throw those flour tortillas out the window. Enjoy ;)
Yep; and aparently, the air comes in to the chorizo through some weird process that goes against thermodynamics; Damn Spanish people, always going against the universe´s laws.
I kind of forgot I'm from Spain and I was reading the English subtitles just in case I didn't understand something... XS I loved his remark about paella hehe. P.S. "white chorizo" is not the name we have for that variety, we call it salchichón, longaniza,... it depends on how it's made.
@@juandavidrestrepoduran6007 El chorizo tiene un sabor muy fuerte, sobre todo cuando lo cocinas, y se apoderaría del sabor... la paella ya es fantástica sin tener que añadirle nada más
@Ger Many Uhh her hair is beautiful. But im sure she really appreciates you standing up for her in the youtube comments section by calling people "simps" lmao
One of the absolute greatest things to eat in Spain. My relatives in Galicia make them and even the “old ones” which they consider to be subpar and past their prime are absolutely packed with flavor and destroy any chorizo you can get here in the US
i am from sevilla , living outside of spain and this videos bring me back to my childhood i recongnize all this bars , excellent food , and the iberian products ooooh my god , jamon iberico and chorizo iberico 5 Jotas branded , are definitely one of the top 5 gourmet food you could put in your mouth , ever
Living in North America, almost all the spanish we hear is from Mexico and Latino countries. Listening to the spanish speakers in this video, it's surprising, even to someone like me who doesn't speak spanish, how different Continental spanish sounds, compared to the spanish heard in the Americas.
When covid is over, I strongly recommend going around May and September (we average 20°C during those months, 35°C during june, july and august). For places to visit and have authentic food, go to the south (sevilla), north (Galicia, Asturias), and surrounding cities around madrid (Toledo for example). Great food, and an intense difference in ecosystems.
@@115DELDE oh.. sounds heavenly. I love spanish history and culture. I so want to explore the entire mediterranean area, but especially spain. I spent a lot of time learning flamenco guitar, studying muslim spain, and of course there are food like this. You all live in a lovely place. Enjoy life! Cant wait to be there and explore.
Since i tried Chorizo for the first time many years ago, i fell in love with it :) I really like it :) Big fan from Denmark :) And i generally love Spanish food :)
I used to hate making it at my old job years ago. I live in Napa. Famous for wine blah blah. In nearby towns and here we have some expensive restaurants ie mustards n the French laundry. 6month to year waiting list. I used to make the chorizo tht wud get sent to them. I started to like making it. Coarse pork ground. Apple vinegar and then the seasonings. Mmmm smells so good n satisfying when yu take some home n cook it up nice.
333 years of colonization by spain, to this day, we love chorizo in our country. we eat it with rice. i mean we eat probably any food with rice 😂 even noodles. lol and we also speak a spanish based creole language in our city despite being in asia. so im probably one of the few non spanish/latino who understood this video without having to read the subtitles 😂 no one probably cares about this but i'll say it anyway lol
You forgot to mention the BEST way enjoy chorizo... BY ITSELF! LOL! X3 Yes. Call me crazy, but I like to gnaw on chorizos for a snack, to enjoy the pure, unaltered, undiluted flavor kick of a chorizo sausage.
How many grumpy and ignorant people have commented? Too many! This women was gracious and well informed - yes she slipped up but she was respectful about the food of another country. How many moaners could do as well as she did in a 2nd language?
Im 28 & Jewish & have lived in Mexico for over 9yrs now. Chorizo is a staple of my breakfast no matter how many different beautiful Mexican women have made it for me its delicious every time.
I love Claudia but I think it would be really cool to do a series where you have someone from the place you’re visiting talking about the local foods of that country. Tho I bet it would be challenging to find hosts of this quality every, or even most of the time.
If you cut chorizo into thin discs and fry them off so that they're crunchy, they go amazingly well with anything from pasta, to with burgers, with bread etc. The texture is so much better than the plastic like non-fried version!
Spring onion, pepper and chorizo, gentle fried for 5 mins in a tablespoon of olive oil, add fresh chopped tomatoes, basil, salt and pepper....simmer for 10 mins and add to fresh pasta. Add grated cheese on top and fresh ground black pepper....have it every week 😋
I've eaten chorizos in every Latin American country bar none, as well as in Spain and Portugal, and I can categorically state that the best chorizo comes from the south of Spain, with the Portuguese varieties running neck and neck with it. The Latin American equivalents just don't compare, which explains why Spanish chorizos are imported into every Latin American country (as well as the US and Canada) and not so much the other way around. You just can't mess with the original authentic stuff. Disclaimer: I'm not Spanish. I should also add that having traveled widely in Spain and Portugal, not all chorizos in these countries are alike.
MY MOM WAS FROM MADRID SPAIN, I HAVE LOVED CHORIZOS MY WHOLE LIFE. AS I STARTED WATCHING THIS VIDEO, IM CUTTING UP A BATCH OF CHORIZOS TO PUT IN MY SPAGHETTI SAUCE. THEN I ASKED MYSELF, HOW ARE THESE MADE? I'LL LOOK IT UP ON RUclips. THE FIRST FEW SECONDS AND I SAID: "ID RATHER NOT KNOW" I'LL JUST KEEP ON EATING THEM AND LOVING THEM, WITHOUT KNOWING WHAT'S IN THEM.
![[NEW] - How to make a Spanish Chorizo Salami - EASY RECIPE](/img/1.gif)
Ok just two thing fyi:
-The chorizos are pierced to let the air *out*. If it remains in, the chorizo will rot out.
-We Spaniards are not very spicy people, so don't spect that if we cll something spicy it hurts you in anyway, it only means it has spices
The first fact you stated is actually "somewhat" wrong. Chorizos are pierced so that they wont bloat then implode and all food rot soooo it all just comes to how fast they rot.
I like spicy Spaniards
Why is chorizo not used in paella?
@@cokylechristianb.792 because paella has a strict recipe that you must follow or the people of the region it comes from will go to your house and kill you with their bare hands.
Out of the joke, I don't know, I think it would kill the flavor of the paella, as chorizo's flavor is rather intense. Paella has its own flavor and as a traditional dish it should be kept as it is.
@@keith_chung as someone who has participated personally in the traditional killing of the pig here in Spain, and later preparation of food derived from the pig, I have to respectfully disagree with your statement. If air, and thus oxygen, remain inside, bacteria would propagate and rot out the meat.
Here in Spain many people consider garlic or even black pepper as spicy, so if we say something is spicy, it’s really not at all for many people outside of Spain 😂
Mean while in Mexico🌶🌶🌶
Loll
@@worldhubtv6496 asians:hold my Sandles
Chorizo has the perfect amount of spice for my palette. It's a bit hot and sweaty, but it enhances the flavor.
@This is not an apple idk man I grew up with such a family and I'm Eastern European
Words can not describe how much I love chorizo. It's one of my favourite things ever. Chorizo purists are probably going to hate me for this. I've had glazed chorizo, but I've also cooked chorizo with chicken and halloumi on skewers, substituted bacon with chorizo in macaroni cheese, added it to a chicken casserole with mushrooms and herbs, and I've even used it with beef or turkey to make meatballs. If I can shoehorn chorizo into an everyday recipe, I will
if you really wanna piss both spaniards and italians off, try making carbonara but with chorizo instead of guancale. which thinking about it now makes me wanna try making that tomorrow
@@magnusgranskau7487 lol
never change, F purists, embrace the creativity
thats ok to do man, here in seville we use chorizo in pasta, on toasts for breakfast ,on scrambled eggs, you can find it even in spread form so, your imagination is the limit i gues
@@magnusgranskau7487 Spaniard here, this has given my stomach ideas. That I like.
love the man saying chorizo never goes in paella NEVER
Jajajajajaja
Esque tenemos mucho arte.. 🤔
I'm very sorry but I always add chorizo to my paellas.
Juan José Hernandez time to bring you to the auto de Fe
Why not?
"Tripa" doesn't translate into "tripe." That's a false cognate. The accurate translation is "gut" but that is unappetizing, so we say "natural sausage casing."
stevenchacala I kept thinking the same thing as she kept saying the word.
hmm The tripe in Vietnamese cuisine, particularly their Pho is actually Beef tripe not intestines. No confusion there.
"Wow, this is great! What do you use to keep the meat in this shape?"
"Well its gu- um...ya know, uh...its uh, natural...sausage...casing..."
Or intestines?? ...
tripa is intestine and tripe is stomach
Damn, Claudia speaks Italian, French, English and Spanish very fluently! Amazing!
And have a horrible hair style.
She works for me, adorably cute!
@@frbarcellos I disagree
@@victorjcanoAre you blind or just a joker?!
@@HS-PGX Well I’d sit down and eat chorizo and drink wine with her any day. To each his own
Chorizo with eggs in the morning is such an awesome breakfast.
This is different chorizo though than what is available in most American supermarkets. What we get here is like ground pork but seasoned like chorizo. I agree though, it is very tasty served on a corn tortilla fresh off the burner.
@@VenomStryker American chorizo does not even come close to comparing. The taste of Iberian pig meat is totally unique it really is an experience in and of itself
We eat chorizo with rice.
-from a former spanish colony
We also
-The guy from a guy that got conquered by spain
Same, from PH
Heyyy, longaniza and rice guysss
-chilean former spanish colony
Panama?
@@tuplugderap857 Panamá x2
If you’re reading this and you can find some spanish chorizo or chorizo colorado, please try it in a lentil stew with other meats if you like and a lot of veggies!! You’ll absolutely love it
No
yes
The word "sausage" was first used in English in the mid-15th century, spelled "sawsyge".[1] This word came from Old North French saussiche (Modern French saucisse)".[1] The French word came from Vulgar Latin salsica (sausage), from salsicus (seasoned with salt
it's so interesting to see the dried sausages like this in a different culture. It looks so similar to Chinese dried sausages!
Ikr
Love that. I have 2 Spanish uncles that introduced me to all kinds of Spanish food, never looked back until now. its nice to see that i had reason to love it. it seems clean, proper and overall good with the ingredients.
I was able to visit Spain in 2006 and it was quite the experience. such amazing food.
Spain is a whole country
Their breakfast is lackluster but pretty much everything lunch and dinner time is incredible.
@@jonathan91732 Yes
Chorizo con huevos revueltos, saludos de Mexico. 🇲🇽
I remember when I went to Madrid and tried the pimentón, people said is too spicy man but I’m Mexican so I didn’t even feel the spice
l0l. Benefits of American indigenous influence ? XD
@@AceofDlamonds That’s right!
I prefer Mexican chorizo... I mostly used Spaniard chorizo in pizzas
@@ismaela.6973
I am Mexican too and surprised they did not cook the chorizo as we do in Mexico
@@rogermty1971 la razón de no cocinar la mayoría del chorizo ibérico es, primero porque ya está curado con sal y es completamente seguro comerlo y segundo (más si es de bellota) porque se considera que la grasa que contiene es de tan alta calidad que calentarla supone degradarla y tirar propiedades a la basura. Si usas un buen chorizo para cocinar estás cometiendo un crimen a los ojos de un español, pues las propiedades del sabor se aprecian mejor a temperatura ambiente. Dicho esto, existen chorizos especialmente preparados para cocinar que se podrían asemejar más a los vuestros. Un saludo
The "white" chorizo is not chorizo, its actually called salchichon, just for you to know...
From a spanish to a maybe another you are right
Have a nice day
Yep.
Exacto
¿Alguien me puede explicar que es fuet, longaniza, chorizo, etc?
@@ikarly2898 Fuet is from Catalonia, it's thin, dry and hard, and it's eaten as it is. "Longaniza" comes from Latin "longus" (meaning "long") and can refer to a variety of long, thin sausages. In a way, "fuet" is a type of "longaniza". Chorizo has paprika and garlic, and is red in color. There's a huge variety, and some chorizo is for cooking, some can be eaten directly.
3:50 it’s not Tripe, it’s intestinal casings. Tripe is stomach.
Intestine is also called tripe. I dunno where you're from, but that's certainly the case where I'm from
@@HighLordBlazeReborn - collectively, any intra abdominal contents were considered tripe. however, specifically, tripe refers to the 4 stomachs of a ruminant, Rumen, omasum, abomasum and reticulum, the small intestines processed into sausage casings, large intestines from cattle into large casings for Bologna, etc. North American cuisine was very wasteful maybe because of plethora and the labor involved in processing those goodies.
Chorizo accompanied with wine or beer is such a simple pleasure. Spaniards know how to live!
No no no
Wanna have a really easy spanish non work feast
Bread with a little bit of olive oil and salt
Manchego cheese, the trhee versions
Cured
Half
And tender
Also i suggest a Toni bit of olive oil for that
Some sardines cured on vinegar
You dont even need a frige or a stove to do that
And i agree with you
Un Spain we know whats the good Life
Please, have a amazing day
@@coffeboss2 bread (not bread loaf) with a pinch of salt and olive oil. Basic, but a classic.
A good wine with chorizo would be a waste
Chorizo with scrambled eggs and refried beans on the side, and a couple of flour tortillas: man, that is heaven.
No es el mismo chorizo que se prepara con frijoles hermano, este se come sin cocinarse, ambos muy ricos obviamente
And delicioso and paradise in a mouth mmm.
Absolutely NOT.
Wishing this beautiful family prosperity and continued success, and a speedy recovery for their Dad!
I was lucky when I was young to be able still to consume homemade chorizo in my grandmma´s village in the interior of Spain not in Andalussia, that chorizo used to be more dry and curated than the one in the video. It had a delicious kinda moldy aftertaste and at same time strong curated flavor I have never been able to find again that quality even in selected expensive chorizos...
You have to seek chorizo from that region or it wont taste the same
Chorizos are completely different from one region to another
I know what you mean, here in Asturias we have those kinds of chorizo, still homemade in traditional way in households, with their own pigs. I once tried one from a old lady's house that I went to make repairs and she invited us... best I've ever tried.
I love anything Claudia does! She's such a wonderful host!
She has the best voice I've ever heard
The presenter is so sweet and calm and the chorizo's looks amazing !
Soy español y este video esta muy muy bien
Thanks for your videos!!
I just bought a spanish cookbook then YT recommends this. Coincidence? I'm living inside the Matrix!!!
Aljo Molina....would you like to meet and and taste my homemade sausage?
@@eldorado1244 🤣🤣🤣🤣
Aljo Molina lol it’s a synchronicity. Don’t worry lol
Im mexican, so chorizo is sooo good. Its a tiny bit spicy, but the meaty bite always brightens up my eggs in the morning. As ive grown older, im seeking out spicier and spicier flavors.
There's Spanish chorizo in Mexico?
@@timon240 of course their is. There’s Mexican chorizo, Spanish, green chorizo, red, etc. All types, flavors, etc.
Why do you say you're from Mexico as if that's relevant to you liking chorizo? Lol Mexicans are certainly not Spanish, they're not even the same race. Spaniards are European whereas Mexicans are (mostly) descendants of natives or a mix (mestizo) of both white European and Natives. That's why Mexicans are so dark skinned and resemble Pakistanis orsub continent Asians more than they do Europeans. Oh the cuisine is also dofferent, apart from a few crossovers, Spanish food is not spicy whereas mexican food has a lot of spices in it.
Chorizo is like XXX. I'm from southern California, so I like Mexican chorizo, but it nothing like Spanish Chorizo. Kind of like comparing Italian Sausage with Bratwurst. That said I love salchichas, but I'm pescatarian, but love breaking rules. I've ordered real Spanish chorizo from Amazon, but at triple the price in Spain, no longer. Hopefully I'll be back in Spain permanently in a few months.
@@billbailey1511 won't you please go home?
I love the host of the show. She is intelligent and makes the interviews interesting to hear. These shows.. Keep em coming!!
I prefer it more thinly sliced, not those chunks, and it goes great with cured cheeses, best combination ever. And a beer or wine to top it off and you are in heaven.
Since I'm from Asturias I prefer it with "Afuega'l pitu cheese", produced here in my province, incredible combo.
I love Chorizo 🥰 we do have sweet chorizos in our country. Hi from Philippines 🇵🇭
In Spain too.
Sweet?
Like Candy sweet?
Please, explain
@@coffeboss2 It's not candy sweet, it's just the name for a more soft flavour of chorizo. At least in my town. The thing with chorizo is that can variate between regions.
Sorry for my english.
@@juliancandonnuno1694 i see
Here un Spain IS just standart chorizo or spici one
@@coffeboss2 think of Ham sweet
I love your show! It's fascinating, because you get a sense of the cultural and historical context of the food.
love the technique ❤️❤️ Happy New Year
Kese ho ? 😊
This aged like fine whine
Good evening mam.. Surprised ki aap yaha aaye aur comment kiye 👍🏻👍🏻
Little did you know coronavirus
@@me-ky6hl more like fine milk
4:22-4:26 me when im home alone
😂😂😂
What you make chorizo?
Someone protects themselves 😊
I don't get it
the unicorn pony Carol b lmao dude you don’t even know do you?? 😂😂😅
Awesome ...love it .... Spain has definitely some of the best sausages and ham ....
@@hamy900 well well well
I think we might need to go back to our old habits and go to war on Portugal
Il get the tercios
Uwu
Have a nice day
@@coffeboss2 yeah it's time we "inherit" Portugal. I'll get the fleet.
Pareces mexicano, lo tuyo lo mejor…. No te das cuenta que suena ridículo intentar realzar lo tuyo sobre lo demás…. No pensaba yo que los portugueses tuviesen ese defecto… bueno tal vez seas brasileño…. Quien sabe…. Yo tengo a los portugueses por personas sensatas y poco dadas a las envidias.
👍👌👏 Simply fantastic again and as always!. 2) I absolutely love all episodes with this gorgeous Italian woman/host/producer Claudia Romeo.
Thanks a lot for making teaching explaining recording editing uploading and sharing.
Best regards luck and health to all involved people.
I love Chorizo! My resolution is to eat more in 2020!
Don’t turn yourself into chorizo
Go apply at vivid entertainment you'll get unlimited chorizo of all sizes and flavors and you'll get paid for it!
You are on a mission, full of purpose
@@lospolloshermanos2692 That's inappropriate.
So... less paella in 2020?
i love chorizo with slices of a good breador a cracker, pate, avocado, and a soft cheese. sometimes without the avocado or with a lightly toasted turkish bread with a little warmed oil
I could listen to her all day long... ciao, Bella!
Yikes how do i tell you, thats italian i believe, she is a spaniard.....
delen y kore gacha she says she is Italian in the video 😂
@@jillianmaroun1690 ya sorry was confused
Aye Spain! Thanks for bringing us these exotic foods, thanks from Philippines
For us, your food is exotic XD
Chorizo cut in little pieces + pasta + tomato sauce = best Spanish dish ever 🍝
I had that yesterday! One of my favorites since childhood. We use macarones.
You forgot the most important one, cheese
My take on macarrones con chorizo: macarroni, chorizo, olive oil, cream, dried goat cheese 🤤 Served in a bowl and grilled
@@astrumespanol
that sounds like a really heavy meal
No
Me: tries to become vegan for fun*
My good Spanish neighbours: want some chorizo?
Once upon a time I had the most amazing chorizo burrito with a friend. It kept me in the bathroom for a night, but was worth it. Yum!
I like my chorizo with scrambled eggs taters onion wrapped in a warm flour tortilla.
If you add all of the ingredients together in the correct way you could have an amazing spanish tortilla and then you would only need to buy bread and throw those flour tortillas out the window. Enjoy ;)
@@FEDJcs why buy bread when i have tortillas
@@FEDJcs I wonder how Spanish chorizo would taste like within a burrito.
@@FEDJcs why would she throw away the Mexican style tortilla she's probably eating Mexican chorizo
@@stone0234 there's not a huge difference between the different versions of Chorizo besides some spices and if there dried instead of grilled
Did she say "lean fat"
Yes she did lol...
Yep; and aparently, the air comes in to the chorizo through some weird process that goes against thermodynamics; Damn Spanish people, always going against the universe´s laws.
She may mean to say hard fat vs soft fat. The quality of a sausage is determined by the quality of the fat.
Cheers Danny.
She did.I suppose it means pure fat.
If you watched a few of the videos on this channel already you can tell she got no clue about food
These videos make me really miss Europe but I love them 😍
an easy and delicious dish is making rice with just some bits of chorizo thrown in...so good! I love chorizo!
@Squirrel bruhh
I kind of forgot I'm from Spain and I was reading the English subtitles just in case I didn't understand something... XS
I loved his remark about paella hehe.
P.S. "white chorizo" is not the name we have for that variety, we call it salchichón, longaniza,... it depends on how it's made.
Hahhahah how can you forget where did you came from ?
Tío entiendo la regla y la acepto, pero me puedes explicar por qué nunca se os ocurrió echarle chorizo a la paella?
@@juandavidrestrepoduran6007 El chorizo tiene un sabor muy fuerte, sobre todo cuando lo cocinas, y se apoderaría del sabor... la paella ya es fantástica sin tener que añadirle nada más
@@fernandgamboa2848 it was just for a few seconds hehe
@@blancaah6 it happens , take care , happy New year !!
The presenter`s hair is amazing
Thats creppy
big 80's hair....
I came here to see if it had been said already. Seriously how does it have so much volume? Really beautiful
@Ger Many Uhh her hair is beautiful. But im sure she really appreciates you standing up for her in the youtube comments section by calling people "simps" lmao
@@feelingveryattackedrn5750 simp
Spain .... the best sausages chorizos and hams in the entire WORLD❗️Period.
The history behind differant staple foods is amazing
One of the absolute greatest things to eat in Spain. My relatives in Galicia make them and even the “old ones” which they consider to be subpar and past their prime are absolutely packed with flavor and destroy any chorizo you can get here in the US
That's my man from the ham video!
Happy New Year ALL
Hope you all go everything well in 2020 :))
Thanks :)
Thank you!!! Same to you!!!
I wish
That didn’t age like a fine wine it aged like milk
Mine year was really well thx
i am from sevilla , living outside of spain and this videos bring me back to my childhood i recongnize all this bars , excellent food , and the iberian products ooooh my god , jamon iberico and chorizo iberico 5 Jotas branded , are definitely one of the top 5 gourmet food you could put in your mouth , ever
Eating done right now. Love it
Living in North America, almost all the spanish we hear is from Mexico and Latino countries. Listening to the spanish speakers in this video, it's surprising, even to someone like me who doesn't speak spanish, how different Continental spanish sounds, compared to the spanish heard in the Americas.
...this sounds similar to Cuban and Puerto Rican Spanish actually
@@hiphipjorge5755 Porque son andaluces. En el centro y norte el acento es diferente y por supuesto el contraste con Latinoamérica es aún mayor.
I need to go to Spain just for this
When covid is over, I strongly recommend going around May and September (we average 20°C during those months, 35°C during june, july and august). For places to visit and have authentic food, go to the south (sevilla), north (Galicia, Asturias), and surrounding cities around madrid (Toledo for example). Great food, and an intense difference in ecosystems.
@@115DELDE oh.. sounds heavenly. I love spanish history and culture. I so want to explore the entire mediterranean area, but especially spain. I spent a lot of time learning flamenco guitar, studying muslim spain, and of course there are food like this. You all live in a lovely place. Enjoy life! Cant wait to be there and explore.
I like how they only showed two locals especially when they pretty much like their chorizo the same way
Thats what see said baby.
The host face structure is quite unique. Like 16th 17th century paintings. Beautiful.
Since i tried Chorizo for the first time many years ago, i fell in love with it :) I really like it :) Big fan from Denmark :) And i generally love Spanish food :)
2:00 The guy looks like Fernando Alonso's slightly overweight chorizo loving brother.
One of my favourite sausages ever.
You are very brave Claudia. To do great shows in many different environments really shows you and your team's skills. 😁
we dont bite here in Spain
I used to hate making it at my old job years ago. I live in Napa. Famous for wine blah blah. In nearby towns and here we have some expensive restaurants ie mustards n the French laundry. 6month to year waiting list. I used to make the chorizo tht wud get sent to them. I started to like making it. Coarse pork ground. Apple vinegar and then the seasonings. Mmmm smells so good n satisfying when yu take some home n cook it up nice.
Just with bread is awesome, fully recommended
the true way, here in Spain it's most typical to use it in a sandwich (bocata)
333 years of colonization by spain, to this day, we love chorizo in our country. we eat it with rice. i mean we eat probably any food with rice 😂 even noodles. lol and we also speak a spanish based creole language in our city despite being in asia. so im probably one of the few non spanish/latino who understood this video without having to read the subtitles 😂 no one probably cares about this but i'll say it anyway lol
Chavacano?
@@pinquifrustri yes sir. you got it right! Cierto!
@@najhongflanax3674 yes sir. you are correct.
Chavacano gang, onde kamo?! 😁
@@VladislavDrac aqui na Ciudad de Zamboanga
I was just eating a chorizo in Portugal and I just saw this is my recommended.
They're on to you!
The spanish chorizo is the original and the best. Obvious.
@@hamy900 claro, claro...bacallau, bacallau y bacallau, la mundialmente famosa comida portuguesa...🤭
You forgot to mention the BEST way enjoy chorizo... BY ITSELF! LOL! X3
Yes. Call me crazy, but I like to gnaw on chorizos for a snack, to enjoy the pure, unaltered, undiluted flavor kick of a chorizo sausage.
Nothing crazy about that.
Im doing that right now
Any fine aged meat and a freshly baked bread is how I enjoy it from Parma to chorizo
As a Spaniard, I think it’s better eaten raw than cooked in a dish. Specially paired with an aged cheese, bread and wine
@@jmiquelmb, OMG, YASSS.
THEY'RE ALGO GREAT ON MEXICAN TACOS! ❤️❤️❤️
How many grumpy and ignorant people have commented? Too many! This women was gracious and well informed - yes she slipped up but she was respectful about the food of another country. How many moaners could do as well as she did in a 2nd language?
Im 28 & Jewish & have lived in Mexico for over 9yrs now. Chorizo is a staple of my breakfast no matter how many different beautiful Mexican women have made it for me its delicious every time.
"sweet chorizo"
This is the type of chorizo we adopted here in the Philippines, though personally I like spicier ones.
Spanish chorizo is one of the better things in the world.
I love Claudia but I think it would be really cool to do a series where you have someone from the place you’re visiting talking about the local foods of that country. Tho I bet it would be challenging to find hosts of this quality every, or even most of the time.
If you cut chorizo into thin discs and fry them off so that they're crunchy, they go amazingly well with anything from pasta, to with burgers, with bread etc. The texture is so much better than the plastic like non-fried version!
"Tripe" is the lining from the first or second stomach of a ruminant such as cows. It is decidedly NOT pork intestines!
I could live off of sausages and peppers so good
I love this woman! Such a beautiful accent. Will watch all your videos just for that alone :)
I am seriously drooling.
My all time favorite kind of sausage
There is a food called Sundae which is almost similar in Korea! It's really delicious! 😍
워킹푸드 Korean Street food not really, sundae is similar to morcilla (spanish blood sausage)
I just subbed to your channel
Then there is a sundae which is an ice cream
@@99Pokel Sundae also has very little flavor. Doesn't taste like chorizo at all.
Sundae is pork blood sausage, with vermicelli noodle (and spices) as far as I know. Chorizo is pork meat tho..
I love Chorizo
SPAIN is the best country to live in europe i say as romanian , food cheap ppl nice
Of course it is, and we love Romanian people here in Spain
Romanian people are very good for the country. Thanks for bringing sarmale to Spain. One of the best food discoveries of my life!
latin brother 🤝
kale and potatoe soup with chorizo is really nice. simple too. garlic, onion, potatoe, kale, and ofc chorizo
Portuguese Caldo Verde...yummy!
Spring onion, pepper and chorizo, gentle fried for 5 mins in a tablespoon of olive oil, add fresh chopped tomatoes, basil, salt and pepper....simmer for 10 mins and add to fresh pasta. Add grated cheese on top and fresh ground black pepper....have it every week 😋
If you ever come to Argentina you should show how the tandil salami is made
TheAVgeekTeam y la bondiola
you've shown the can, @ 1:48. do one on pimenton de la vera already. it's just one of the finest spices on this planet!
I've eaten chorizos in every Latin American country bar none, as well as in Spain and Portugal, and I can categorically state that the best chorizo comes from the south of Spain, with the Portuguese varieties running neck and neck with it. The Latin American equivalents just don't compare, which explains why Spanish chorizos are imported into every Latin American country (as well as the US and Canada) and not so much the other way around. You just can't mess with the original authentic stuff. Disclaimer: I'm not Spanish. I should also add that having traveled widely in Spain and Portugal, not all chorizos in these countries are alike.
As a Californian, Mexican chorizo is more of a filling in a dish like tacos
una de las comidas mas ricas que comi en mi vida es lentejas con chorizo, es un plato facil de preparar y con ingredientes faciles de conseguir
Chorizo con limón y arepa...😋😋😋😋. Delicioso.
I'm captivated by her beauty...
Blessed be the man's soul for saying that chorizo does not go into paella
Happy New Year Claudia and the Food Insider team!
I live in the United States and I have Never seen Chorizo that looked That Good!!!
MY MOM WAS FROM MADRID SPAIN, I HAVE LOVED CHORIZOS MY WHOLE LIFE. AS I STARTED WATCHING THIS VIDEO, IM CUTTING UP A BATCH OF CHORIZOS TO PUT IN MY SPAGHETTI SAUCE. THEN I ASKED MYSELF, HOW ARE THESE MADE? I'LL LOOK IT UP ON RUclips. THE FIRST FEW SECONDS AND I SAID: "ID RATHER NOT KNOW" I'LL JUST KEEP ON EATING THEM AND LOVING THEM, WITHOUT KNOWING WHAT'S IN THEM.
I don’t know about the food but this lady looks amazing 😍
This channel needs to choose a host that doesn't preface her taste tests with "I don't really like this type of food" (paraphrased).
Nepotism
I am from spain 😍😍
Yo también, quieres ser mi amiga
Lots of love from Tawang, Arunachal Pradesh, India 🙂💜
Chorizo with wine.. yummy
“HE CHOKED ON A CHORIZO” you guys can’t tell me you DONT know what that’s from
I would like to know, because I don't.
Francisco Guzman it’s from Coco
COCO!!!
It was miguel great grandmother dad that died from choking from a chorizo
@@ErickReyesRomeroBanks he was poisoned though