Tuesday, March 16, 2010

Chorizo Stock

This should bode well in cooking mollusks, poaching fish and adding to a basic pomodoro (which is currently simmering). I love extracting those spicy, smoky, meaty flavors to enhance seafood and vegetables that can handle it. Just thinking about the way clams pair greatly with bacon and how lovely this would bring familiar flavors in toying with paella. I hope to use it a lot very soon!

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