Iberian Chichas

Traditional chichas from Salamanca, also known as jijas, zorza, chichos or probadura, are a simple dish but full of flavour. Here is the recipe so you can prepare them at home:

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By Oscar GonzalezApr 26, 20240 comments

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What are Iberian Chichas?

"Picadillo de chorizo" or chichas, is a dish made with shredded or chopped chorizo, which is then fried and can be served in various ways, for example as a filling for empanadas, an accompaniment to egg dishes, or even as an ingredient in stews and soups.

When referring to "traditional Salamancan chichas (fried chorizo hash)", we would be talking about a specific preparation that uses chorizo from the slaughterhouse prior to curing, that is, the chopped and then cooked chorizo, thus highlighting the unique flavours of the region and the Iberian pig.

Traditional chichas from Salamanca, also known as jijas, zorza, chichos, are a simple dish but full of flavour. Here is the recipe so you can prepare them at home:

Ingredients:

500 g of Iberian chorizo sausage .
2 tablespoons olive oil.
1 egg
1 clove garlic, finely chopped (optional).
Sweet or spicy paprika, according to your preference (optional).
Salt, to taste (consider that the chorizo is already salty).

Instructions:

Prepare the chorizo: If the chorizo comes in its casing, remove it from its wrapping. Shred it or cut it into small pieces or slices, according to your preference.
Frying the chorizo: Heat the pan over medium-high heat. You won't need any oil since it will fry in its own fat. Add the shredded chorizo and fry until golden brown and all of its fat has been released, about 5-10 minutes. If you decide to use garlic, add it when the chorizo is halfway cooked and fry until translucent. Set aside.
Fry the egg: Heat the olive oil in a frying pan over medium-high heat. Add the olive oil and fry the egg until the white is cooked through, with a "pointed" edge.
Seasoning: If you like, you can sprinkle a little paprika on top to add flavour and colour at the end of cooking. Stir well to coat the chorizo with the flavour.
Serving: Once the chorizo is cooked and golden brown, remove it from the heat. You can serve it with the egg itself, on toast, or as a filling for empanadas and Spanish omelettes.