Thank you so much Angelique! I adore Paella and I can’t believe I still haven’t made it for my husband. It has to be one of the best meals around. Maybe this Christmas.

I personally,adore a quality chorizo. It’s sometimes, used in sausages when you are. Cooking a,Spanish paella. I’m all,the way in South Africa&distinctly remember, enjoyed paella years ago. I’m a,foodie so I,definitely recommend this.

Megan you made my day! Thank you so much for not only taking the time to make the chorizo but also coming back to comment and rate it! I very much appreciate it.

Hi Linda! I love this question. Yes, you can mix all the chorizo seasonings with the raw ground pork and freeze it uncooked. Just be sure to use fresh, high-quality pork and mix the ingredients thoroughly before freezing. I recommend portioning it out, sealing tightly, and labeling with the date.

For best quality, use within 2–3 months and thaw in the refrigerator before cooking. This method actually lets the flavors develop more deeply while frozen and is perfect for future meals!

Hi Cait! I appreciate you trying the recipe! Spice level, acidity, and texture can all be adjusted to personal preference, which is one of the great things about making homemade chorizo. If you prefer more heat, adding extra cayenne can easily kick it up a notch. For less vinegar and a firmer, simply reducing the amount next time will balance it more to your taste.

I hope you give it another try with these tweaks as it’s so versatile! Thanks for your feedback.

Hi Tony! This makes me so happy to hear! Thank you so much for sharing! I love the idea of using ground beef and Wagyu as a substitute—that sounds absolutely delicious. I’m so glad it worked well for your daughter and made tasty breakfast burritos. There’s nothing better than a flavorful meal made with simple, wholesome ingredients. I appreciate you taking the time to let me know!