Choreezo? Chorisso? Choritho?
Far be it from me to ventilate on the subtleties of Spanish (I basically have one phrase, ‘dos cervezas por favor’), but I think I can clear up the chorizo conundrum.
Only because Ibiza is a well-tongued locale due to it’s party reputation, everyone knows how to say it, right?
Speaking (and writing) phonetically, it’s ‘Ibitha.’ Ergo, ‘z’ in Spanish must be pronounced with a ‘th’ sound. Right?
To be honest, I don’t know if I’m right but I’m willing to bet on it.
This conundrum was brought home to me on Sunday when I went looking for cooking chorizo at M&S.
I couldn’t find any and so when I harangued a member of staff and came out with my ‘choritho’ pronunciation, the girl looked at me like I had two heads and both of them packed with nuts. I then tried the ‘choreezo’ version and still the response was bovine blankness.
Only when I ventured a ‘chorisso’ did I hit the jackpot.
Let’s be fair, you could call chorizo ‘red sausage’ and it still wouldn’t alter how great it tastes.
And I have to hand it to M&S, the red sausage they’re peddling is exemplary and fried, baked or grilled, it releases such an abundance of paprika-y oil and flavour, supplementing and highlighting whatever it touches.
My choritho mission was fully essential though, as the Spanish speciality is a key part of this dish, Andalusian chicken with roasted vegetables.
This is actually a variation on a recipe I shared earlier this year, the one with chicken thighs and roasted veg.
This one though, is smothered in smoked paprika and makes for some of the most delicious left-overs known to mankind.
In fact, I made a ciabatta sandwich out of all the elements on Monday evening with extra lemon may and I think I actually did die for a few moments and went to Andalusian heaven.
Choreezo? Chorisso? Choritho? It doesn’t really matter what you want to say. All that matters is that you try this recipe. You can thank me later.
1 chicken, medium
heaped tbsp of smoked paprika (the fresher the paprika the better the taste, apparently)
salt and pepper
whole bulb of garlic, halved
1 red pepper, cut into strips
1 yellow pepper, cut intp strips
2 big spuds, thinly sliced
2 onions, quartered
pack of four cooking choritho from M&S (it’s the only place I know you can buy them locally), sliced in half
more olive oil
more salt and pepper
pinch of dried oregano
Start by pouring some olive oil onto the chicken and rubbing it all around.
Next sprinkle the smoked paprika on the bird and again rub around to make sure it’s all covered.
Half the lemon and place one half inside the cavity and retain the other half for making the lemon mayo (if you’re planning on a sarnie the follow day).
Place the chicken on a large roasting tin or dish and retire to the oven – un-covered – for half an hour at 180˚C.
As that’s happening, bung all the veg into a large bowl, add a good glug of olive oil and a generous dusting of salt and pepper.
Mix well so everything is coated in oil.
After the bird’s had half an hour, remove from the oven and baste with the juices which have released.
Arrange the veg around the outside, a la picture opposite and sprinkle on the oregano.
Return the dish to the oven and cook for – depending on the size of the bird – about an hour. My medium chicken took an hour and a half to cook.
Basically though, the veg will need an hour.
Twice during this cooking period, take the dish out and baste the chicken, turning the veg and sausage as you go.
Before finishing, sprinkle with some flat leaf parsley and it’s done.
If, like me you like chicken skin, this stuff is unbeatable.
Try and keep a little for the left-over sarnie though.
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