Step 1 of 4

Render the chorizo

Put the chorizo coins into a cold, wide skillet and set it over a medium heat. As the pan warms, the fat runs out orange and the coins crisp at the edges — about 5 minutes. Lift them onto a plate and leave every drop of the fat behind.

— Cold pan, always. Chorizo dropped into hot oil burns its paprika before the fat has come out.