Portugese food is having a resurgence in the restaurant and cookbook worlds alike, and we’ve never been happier. Between the simple fresh fish preparations, hearty meats, vibrant sauces and delicious plethora of sweet and savory baked goods, we’ve stuffed and perfectly content. This chorizo pate is a wonderful example of the simplicity of some of Portugal’s most beloved dishes and snacks.
You can make a very good, chunkier version of this spread by simply puréeing dried, skinned chouriço (chorizo). This is a richer, fancier version — but is still easy to make — that goes well with eggs or cheese, in sandwiches (I like it with a tangy pickle or two), or it can be stirred into stews. As a real treat, this pâté can elevate a simple lunch of mushrooms on toast — just spread a spoonful or two onto the bread before topping with cooked garlicky mushrooms.
- 7 ounces dried chorizo (hot or mild)
- 2 teaspoons Massa de Pimentao or shop-bought red pepper paste, or 1 teaspoon sweet paprika
- 1 tablespoon soft butter, at room temperature
- 1 tablespoon port wine
- 2 teaspoons lemon juice
- chopped flat-leaf parsley, to serve
- Sliced bread, toasted, to serve
For the pâté
Split the sausage casings and remove the meat (discarding the casings). Chop the meat into small pieces — your food processor will be happier the smaller you can go.
Place the sausage pieces in a food processor with the remaining ingredients, except the parsley and bread, and blitz to a rough paste. Taste — it will probably contain enough salt already, but you can add more if necessary. Blitz again until the mixture is a finely textured purée. Serve garnished with chopped parsley and smeared on warm, crisp toast.