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Meet chorizo, a type of pork sausage that hails from the Iberian Peninsula. Parts of the pig that are commonly used to make chorizo include the shoulder, jowl, loin and belly, as well as pork fat.
Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs.
Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), [36] [37] vegetables and many different seasonings. [38] However, the most globally popular recipe is seafood paella. Throughout non-Valencia Spain, mixed paella is relatively easy to find.
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Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos. Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans.
Health. Home & Garden
Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, onion and garlic and cook until the onion is tender, stirring frequently.
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