Name: Smoked Paprika Chorizo Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Approximately 4 cups
Cuisine: Spanish-American fusion cuisine
Ingredients: 250 g fresh spanish chorizo (casing removed, crumbled); 1 pcs onion (small, finely diced); 2 pcs garlic (cloves, minced); 3 tbsp all-purpose flour; 1 tbsp sweet smoked paprika; 2 cup chicken broth; 0.5 cup heavy cream; salt (to taste); black pepper (to taste); fresh parsley (chopped, for garnish (optional))

A rich, deep red Smoked Paprika Chorizo Gravy served in a rustic ceramic gravy boat. The gravy is thick and glossy, with visible crumbles of dark red chorizo throughout and a vibrant green garnish of chopped fresh parsley. Gently rising steam suggests the warmth of the spicy, savory sauce, presented on a dark wooden surface in a cozy setting. This hearty gravy is perfect for complementing a wide r

Embark on a flavour journey with this Smoked Paprika Chorizo Gravy, a truly distinct and soul-satisfying addition to your culinary repertoire. Far from your everyday gravy, this robust sauce draws inspiration from the vibrant and bold flavours of Spanish cuisine, where chorizo and smoked paprika are staples. The tradition of creating rich, flavourful gravies to enhance meals is centuries old, but this recipe elevates it with a modern, piquant twist. We begin by rendering spicy Spanish chorizo, allowing its aromatic oils to create a deeply savoury foundation. This golden liquid then forms the base for a classic roux, thickened just enough to coat a spoon beautifully. Sweet smoked paprika, the star spice, infuses the gravy with its signature smoky depth and a magnificent, inviting hue. Finally, tender pieces of the cooked chorizo are stirred back in, adding delightful texture and an extra burst of flavour in every bite. This gravy isn't just an accompaniment; it's a celebration, perfect for transforming a simple roasted chicken, jazzing up pork dishes, or making a memorable brunch with biscuits. Its rich, velvety texture and complex smoky, spicy notes make it an unforgettable sauce that will impress and comfort in equal measure. Get ready to drench your favourite foods in this extraordinary gravy and experience a truly elevated dining experience.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4

Instructions

Preparation

1In a large skillet or Dutch oven, cook the crumbled chorizo over medium heat, breaking it up with a spoon, until browned and crispy, about 8-10 minutes. Remove the chorizo with a slotted spoon, leaving about 2-3 tablespoons of rendered fat in the pan. Set the cooked chorizo aside.
2Add the diced onion to the skillet with the chorizo fat and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

Cooking the Gravy

1Stir in the smoked paprika, then gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, whisking constantly until the gravy begins to thicken, about 5 minutes.
2Reduce the heat to low and stir in the heavy cream. Let it gently simmer for another 2-3 minutes, allowing the flavours to meld and the gravy to reach your desired consistency.
3Return the cooked chorizo to the gravy. Season with salt and black pepper to taste. If the gravy is too thick, add a splash more chicken broth or water to thin it out. If it's too thin, simmer gently for a few more minutes to reduce.

Serving

1Serve the Smoked Paprika Chorizo Gravy warm, garnished with fresh chopped parsley if desired. It pairs wonderfully with roasted meats, mashed potatoes, or even over breakfast biscuits.

Instructions

Preparation

1In a large skillet or Dutch oven, cook the crumbled chorizo over medium heat, breaking it up with a spoon, until browned and crispy, about 8-10 minutes. Remove the chorizo with a slotted spoon, leaving about 2-3 tablespoons of rendered fat in the pan. Set the cooked chorizo aside.
2Add the diced onion to the skillet with the chorizo fat and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

Cooking the Gravy

1Stir in the smoked paprika, then gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, whisking constantly until the gravy begins to thicken, about 5 minutes.
2Reduce the heat to low and stir in the heavy cream. Let it gently simmer for another 2-3 minutes, allowing the flavours to meld and the gravy to reach your desired consistency.
3Return the cooked chorizo to the gravy. Season with salt and black pepper to taste. If the gravy is too thick, add a splash more chicken broth or water to thin it out. If it's too thin, simmer gently for a few more minutes to reduce.

Serving

1Serve the Smoked Paprika Chorizo Gravy warm, garnished with fresh chopped parsley if desired. It pairs wonderfully with roasted meats, mashed potatoes, or even over breakfast biscuits.

Nutrition Information

Calories: 350 kcal
Protein: 12 g
Fat: 28 g
Carbs: 10 g

Nutrient	Per serving
Calories	350 kcal
Protein	12 g
Fat	28 g
Carbs	10 g

Tips

Chop all your vegetables and measure out ingredients before you start cooking; this will make the gravy-making process smooth and efficient.