Did you know that chorizo gets its bright red color from paprika? That’s it. No blood. No secret dye. Just smoked paprika and garlic. It’s basically nature’s candy.
In Spain, they say you can tell a good chorizo by the sweat on the casing. If it’s glossy and slightly oily, you’re in for a treat. If it’s dry and dusty, run away.
HOW TO REMOVE CASING FROM CHORIZO - YouTube
And here’s a wild one: some cooks freeze the chorizo before peeling it. The cold makes the skin stiff and easy to remove. It’s a pro tip from your grandma’s witchy kitchen.
