Serves 2
Directions
- 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.
- 2Add 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.
- 3Add 100g of ground almonds.
- 4Add two tablespoons of psyllium husk and 60ml of water (this is optional for binding).
- 5Blend everything for about 30 seconds until a grainy, oily texture resembling chorizo meat is achieved.
- 6Add two tablespoons of olive oil to the mixture directly from the food processor and mix well.
- 7Divide the mixture in two and form two dense chorizo shapes on parchment paper.
- 8Refrigerate the formed chorizos until ready to use.
Ingredients
- 1 tbsp smoked paprika
- 100 g gluten-free rolled oats
- 60 g sun-dried tomatoes
- 60 g roasted bell pepper
- 1 tsp onion powder
- 0.5 tsp chili flakes
- 1 pinch pepper
- 0.25 tsp garlic powder
- 1 pinch salt
- 1 small sprig fresh, stripped rosemary
- 100 g ground almonds
- 2 tbsp psyllium husk
- 60 ml water
- 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.
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