Chorizo is a pork sausage produced in Spain, chouriço in Portugal and chorizo in Mexico.
The Spanish and Portuguese versions are traditionally get their district smoking from the addition of smoked dried red peppers (paprika/pimenton) and in Mexico local chili peppers used.
Usually contained in naturally casings from the pigs intestines, Chorizo can be fresh or as is more common a fermented, cured, smoked sausage.
The fresh version must be cooked before eating, but the cured version can be eaten as is or to a dish being cooked, its deep red paprika oil both flavouring and adding colour to the dish.
Spanish chorizo is made from coarsely ground pork and fat, seasoned with smoked parka and salt and is usually classed as spicy (picante) or sweet (dulce) depending on the paprika used.
Of course, for any dish that has such a long history, there are regional variations in the way the chorizo is made, size, shape and texture, some smoked or unsmoked, some with garlic or herbs, some without, but all delicious and often used in tapas.
Some dishes featuring chorizo are:
Portuguese chouriço includes garlic and white wine as standard as well as the ingredients listed above.