1In a large bowl, add 1 tablespoon of smoked paprika, 100g of gluten-free rolled oats, 60g of sun-dried tomatoes, and 60g of roasted bell pepper.
2In a large bowl, add 1 tablespoon of smoked paprika, 100g of gluten-free rolled oats, 60g of sun-dried tomatoes, and 60g of roasted bell pepper.
3In a large bowl, add 1 tablespoon of smoked paprika, 100g of gluten-free rolled oats, 60g of sun-dried tomatoes, and 60g of roasted bell pepper.
4Add 1 teaspoon of onion powder, half a teaspoon of chili flakes, a pinch of pepper, a quarter teaspoon of garlic powder, a pinch of salt, and a small sprig of fresh, stripped rosemary.
5Add 1 teaspoon of onion powder, half a teaspoon of chili flakes, a pinch of pepper, a quarter teaspoon of garlic powder, a pinch of salt, and a small sprig of fresh, stripped rosemary.
6Add 1 teaspoon of onion powder, half a teaspoon of chili flakes, a pinch of pepper, a quarter teaspoon of garlic powder, a pinch of salt, and a small sprig of fresh, stripped rosemary.
7Add 100g of ground almonds.
8Add 100g of ground almonds.
9Add 100g of ground almonds.
10Add two tablespoons of psyllium husk and 60ml of water (this is optional for binding).
11Add two tablespoons of psyllium husk and 60ml of water (this is optional for binding).
12Add two tablespoons of psyllium husk and 60ml of water (this is optional for binding).
13Blend everything for about 30 seconds until a grainy, oily texture resembling chorizo meat is achieved.
14Blend everything for about 30 seconds until a grainy, oily texture resembling chorizo meat is achieved.
15Blend everything for about 30 seconds until a grainy, oily texture resembling chorizo meat is achieved.
16Add two tablespoons of olive oil to the mixture directly from the food processor and mix well.
17Add two tablespoons of olive oil to the mixture directly from the food processor and mix well.
18Add two tablespoons of olive oil to the mixture directly from the food processor and mix well.
19Divide the mixture in two and form two dense chorizo shapes on parchment paper.
20Divide the mixture in two and form two dense chorizo shapes on parchment paper.
21Divide the mixture in two and form two dense chorizo shapes on parchment paper.
22Refrigerate the formed chorizos until ready to use.
23Refrigerate the formed chorizos until ready to use.
24Refrigerate the formed chorizos until ready to use.
Ingredients
1 tbsp smoked paprika
1 tbsp smoked paprika
1 tbsp smoked paprika
100 g gluten-free rolled oats
100 g gluten-free rolled oats
100 g gluten-free rolled oats
60 g sun-dried tomatoes
60 g sun-dried tomatoes
60 g sun-dried tomatoes
60 g roasted bell pepper
60 g roasted bell pepper
60 g roasted bell pepper
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
0.5 tsp chili flakes
0.5 tsp chili flakes
0.5 tsp chili flakes
1 pinch pepper
1 pinch pepper
1 pinch pepper
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp garlic powder
1 pinch salt
1 pinch salt
1 pinch salt
1 small sprig fresh, stripped rosemary
1 small sprig fresh, stripped rosemary
1 small sprig fresh, stripped rosemary
100 g ground almonds
100 g ground almonds
100 g ground almonds
2 tbsp psyllium husk
2 tbsp psyllium husk
2 tbsp psyllium husk
60 ml water
60 ml water
60 ml water
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
Equipment
large bowlfood processorparchment paper
Tips
Use sun-dried tomatoes and roasted bell peppers preserved in oil for tenderness and moisture.
Adding psyllium husk is optional; without it, the chorizo will be more crumbly but still delicious.
Adding olive oil at the end helps maintain a glossy finish that mimics traditional chorizo fat.
The chorizo can be stored in the refrigerator for up to a week or frozen for several months.
For a "Dulce" (mild) chorizo, use 1/2 tsp chili flakes; for "Picante" (spicy), use 1 tsp.
The fresh rosemary is key, but a touch of oregano can be used for a Mediterranean variation.
Do not cook for more than 5 minutes in a pan, just enough to brown the sides and heat through without drying out.