Roasted Chorizo with Cucumber
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just forty minutes with minimal fuss. The roasted chorizo gets beautifully caramelized while the crisp cucumber stays fresh and bright, creating a wonderful contrast of textures. I love how the sherry vinegar and cumin tie everything together with warm, complex flavors. Plus, cucumbers are packed with hydrating properties and vitamins, making this dish feel indulgent yet nourishing. It's the kind of meal that tastes impressive but won't keep you stuck in the kitchen.
Ella x
Ingredients
- ½ kgspanish chorizo(sliced into 1/4-inch rounds)
- 2english cucumber(halved lengthwise and cut into 2-inch pieces)
- 1red onion(thinly sliced)
- 4garlic cloves(minced)
- 3 tablespoonssherry vinegar
- 2 tablespoonsolive oil
- 1 teaspooncumin seeds
- 237 mlfresh cilantro(chopped)
- 1lime(juiced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat oven to 400°F. Arrange chorizo slices on a baking sheet lined with parchment paper and roast for 12-15 minutes until the edges are slightly crispy and oils begin to render.
Tip: Don't overcrowd the pan; use two sheets if needed for even browning.
- 2
While chorizo roasts, heat olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 3-4 minutes until softened and slightly caramelized.
Tip: Stir occasionally to prevent burning.
- 3
Add minced garlic and cumin seeds to the skillet, stirring constantly for about 1 minute until fragrant.
Tip: Watch carefully as garlic can burn quickly.
- 4
Gently add cucumber pieces to the skillet and toss to coat with the oil and spices. Cook for 3-4 minutes, stirring occasionally, until cucumber is slightly softened but still crisp.
Tip: Keep heat at medium to prevent the cucumber from releasing too much liquid.
- 5
Remove roasted chorizo from the oven and add to the skillet with the cucumber mixture. Toss everything together gently.
Tip: Be careful as the chorizo will be hot.
- 6
Remove from heat and drizzle sherry vinegar and fresh lime juice over the dish. Season with sea salt and black pepper to taste, then sprinkle with fresh cilantro.
Tip: Taste and adjust vinegar and lime juice to your preferred acidity level.
- 7
Serve warm or at room temperature as a light main course or appetizer.
Tip: This dish is delicious served with crusty bread or over Spanish rice.
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