The 30-Minute Spanish-Inspired Dinner I’ve Made Countless Times

The sunny, robustly flavored food of Spain is one of my favorite cuisines. Spanish cooks have a way of combining just a few high-quality ingredients, applying heat, and making astoundingly flavorful meals.

One of my favorite Spanish ingredient combos is cod and chorizo. It may seem like an unusual pairing, but since I first tried it, it’s become one of my most-made seafood suppers. 

The Magic Equation of Seafood Plus Chorizo

My first encounter with the classic Spanish combo of cod and chorizo was in a tiny restaurant outside of Valencia where my Spanish language skills (or lack thereof) led me to order a random dish from the rushed waiter. When the chorizo-topped cod atop a tomato-garbanzo bean stew arrived, I have to admit, I blanched.

Then, I took a bite and instantly understood the allure—the smokiness of the chorizo slices lifted the mild flavor of the flaky white fish. The chorizo had crisped up in the oven, basting the fish with paprika and garlic-laced fat as the dish baked. The meaty texture of the fish fillet stood up so well to the fatty, salty chorizo, and the chickpea stew below tied the whole thing together. It was an "aha" culinary moment.

I have made my own version of this dish countless times since that first experience. It’s ready in just half an hour, a breeze to make, and it’s a one-pan meal that tastes like a fancy European vacation. What more could you ask for? 

Spanish Chorizo vs. Mexican Chorizo 

Spanish-style chorizo is the key ingredient in my Spanish-inspired baked cod dish. Not to be confused with the soft, raw Mexican sausage also called chorizo, Spanish chorizo is a dry, cured, salami-like sausage—think of it as pepperoni’s Spanish cousin.

Spanish chorizo is made with coarsely chopped pork, garlic, paprika, and sometimes wine. After being stuffed into casings, it's cured and/or smoked. The texture is hard, like pepperoni, with a melt-in-your-mouth quality that finishes with just a bit of paprika heat. It’s sold in shelf-stable and refrigerated versions. My favorite brand, Palacios, is imported from Spain and is widely available online and at World Market. You can also opt for domestically-made Spanish-style chorizo—Trader Joe’s, Boar’s Head, and Olympia Provisions all make good versions.

You can store any leftover Spanish chorizo in the refrigerator for months. Try it on charcuterie boards, as a boost for baked beans, or anywhere a little chewy, porky goodness would be welcome.  

Make It a Spanish-Inspired Feast

• Easy Patatas Bravas
• Spanish Garlic Shrimp (Gambas al Ajillo)
• Easy Red Wine Sangria
• Flan