Nigella Chilli Chorizo Recipe [GUIDE]

Picture this: a rich, smoky, slightly spicy sausage, dancing in a hot pan with the heat of fresh chillies, a dash of olive oil and maybe even a hint of honey to balance the heat. Nigella Lawson’s Chilli Chorizo is exactly that – a quick, punchy dish that brings out the best of Spanish-style chorizo. It’s both a snack and a meal, depending on how you want to serve it and it’s the perfect example of Nigella’s philosophy: ’It doesn”t have to be fancy to be fabulous”.

Now, if you’ve ever come home after a long day, opened the fridge and wondered what on earth you could whip up in under 20 minutes, this dish is the answer. What’s great about it is that the chorizo essentially does all the hard work. The sausage itself is so packed with flavor that all it needs is a little time in the pan to release its smoky oils and build up a depth of flavor. Add a few fresh chillies and a handful of fresh herbs and suddenly, you’ve got something extraordinary.

And I’ll be honest with you, every time I make this, there’s something about the sizzle of the sausage and the aroma filling the kitchen that makes me feel like a chef on a food show. It’s that kind of dish. There’s no pretension, just simple ingredients coming together to create something that feels fancy. but doesn’t actually require all that much effort.

Nigella Chilli Chorizo Recipe

Ingredients Needed

I can almost imagine the recipe card now and it’s like a secret shopping list that practically guarantees a successful meal. Here’s what you’ll need:

1. Chorizo – Obviously, this is the star of the show. I always go for Spanish-style chorizo (the dry-cured kind) but if you want something a little juicier and spicier, go for the fresh version. Whatever you choose, you’ll want a good amount, maybe around 300-400g for two servings.
2. Fresh red chillies – Now, here’s where you can get creative. The chillies you choose really depend on how much heat you’re after. I typically go with a couple of fresh red chillies for a balance of heat and flavor. If you’re looking for a more intense spice, you could throw in a serrano or even a birds-eye chilli. Don’t skimp on these; they bring the essential kick.
3. Olive oil – A good splash of extra virgin olive oil is perfect here. You don’t need to go overboard, just enough to get the chorizo sizzling and start to render out its fat. The richness of the oil helps meld the spices together beautifully.
4. Garlic – Garlic, always. One or two cloves finely chopped will work wonders. If you’re anything like me, you probably accidentally add more garlic than the recipe calls for but hey, you can’t go wrong, right?
5. Honey (optional) – Here’s where Nigella’s genius shines. The honey is not a necessity but trust me, when you drizzle a little over the chorizo at the end, it balances out the heat from the chillies and adds this amazing sweetness.
6. Fresh parsley or coriander. For garnish, I love adding fresh herbs to finish. They add a fresh, vibrant pop that complements the rich, spicy chorizo perfectly.
7. Lemon – A squeeze of lemon or lime juice (depending on your preference) at the end adds an acidic note to cut through the richness of the chorizo and I always find it elevates the whole dish.

Equipment Needed

This is the best part. the equipment is ridiculously simple and you don’t need any fancy gadgets here. Just a good, heavy-bottomed pan. I’m talking about something that can handle the heat and will evenly distribute it, like a cast-iron skillet or a non-stick frying pan. You don’t need a wok or anything overly fancy. Nigella’s not here to make things complicated.

You’ll also need a sharp knife for chopping the garlic and chillies but other than that, it’s mostly just your trusty wooden spoon to keep everything from sticking and to give it a good stir.

Instructions To Make Nigella Lawson’s Chilli Chorizo

1. Prepare the Ingredients: First things first, slice the chorizo into thick rounds. This step is very satisfying. You get that gorgeous, deep red hue of the chorizo and it almost looks like it’s glistening from the paprika and oil in it. Chop your garlic finely and slice your chillies (removing the seeds if you want less heat but I usually leave them in for a more intense flavor). I always do a quick check to make sure the fresh parsley or coriander is ready for garnish.
2. Heat the Pan: Get your pan nice and hot over medium-high heat. When it’s sizzling, add a good drizzle of olive oil. The pan should shimmer slightly when the oil hits. This is when you can throw in the chorizo.
3. Cook the Chorizo: Add the chorizo slices to the pan and fry them for around 5-7 minutes. You want them to crisp up a little and that beautiful red oil should start to seep out. The chorizo will begin to release all its smoky, spicy goodness into the pan. It’s almost like watching flavor materialize before your eyes.
4. Add the Garlic and Chillies: Once the chorizo is crisped and golden, add your garlic and chillies. Stir everything around for another minute or so, until the garlic becomes fragrant. Be careful not to burn the garlic or it’ll become bitter.
5. Drizzle Honey (optional): This is where you can bring in a little Nigella magic. A tiny drizzle of honey over the chorizo, garlic and chillies at this point adds a lovely sweetness that balances the spice and smokiness.
6. Finish and Serve: Turn off the heat and stir in the fresh herbs. A quick squeeze of lemon or lime juice on top is the finishing touch. You’ll want to serve this immediately, either on its own with some crusty bread to soak up all that glorious oil or on top of a simple salad or even pasta.

What I Learnt

Making Nigella Lawson’s Chilli Chorizo is, in many ways, a revelation. It’s a reminder that the best dishes don’t require a ton of time or complicated steps. You don’t need to overthink things and that’s something I often forget in the pursuit of a "perfect" dish. The brilliance of this recipe is how it elevates something as simple as chorizo with just a few key ingredients.

It also made me realize that I’ve been missing out on the beauty of honey in savory dishes. It’s such an unexpected but wonderful addition. The sweetness cuts through the rich, salty chorizo and adds a layer of complexity to the dish. Every time I make it now, I think about how easy it is to incorporate unexpected flavors into everyday cooking. it doesn’t have to be difficult to be delicious.

FAQs

How Spicy Is Nigella Lawson’s Chilli Chorizo Recipe?

The spice level in Nigella’s Chilli Chorizo recipe can be adjusted based on your personal taste. The chorizo itself adds a smoky, slightly spicy kick, but you can always tone it down by using a milder chorizo or reducing the amount of chili. I’ve personally made it both ways – once with the full heat and once with a milder touch, and it’s great both ways, depending on how much heat you’re in the mood for!

Can I Make Nigella’s Chilli Chorizo Recipe Vegetarian?

Absolutely! I’ve swapped the chorizo for a vegetarian sausage or even a mix of mushrooms and smoky paprika to mimic the chorizo’s rich flavor. The recipe’s flexibility is one of its best parts. While the chorizo brings a unique taste, the rest of the ingredients can easily support these swaps without losing any of that depth of flavor.

What Can I Serve With Nigella’s Chilli Chorizo Recipe?

This dish is fantastic with crusty bread to soak up all the flavorful sauce, but I also love pairing it with a side of rice or even mashed potatoes. If you’re in the mood for something lighter, a simple green salad with a tangy dressing cuts through the richness perfectly. A glass of chilled white wine never hurt either!