It depends entirely on which chorizo you bought. Raw chorizo sausages take 15–20 minutes to cook through properly; sliced or diced raw chorizo needs just 4–5 minutes in a hot pan. But if your chorizo is the dry, cured, salami-like kind sold in a horseshoe shape — the most common type in UK supermarkets — it needs no cooking at all and can be eaten straight from the packet.
The two types of chorizo (and why it matters)
This is where most people get confused, and understandably so. In the UK, both types sit side by side on the shelf.
Cured chorizo (chorizo curado) is dry, firm and ready to eat — think of it like a Spanish salami. It is fermented and air-dried, which makes it safe without cooking. Raw or cooking chorizo (chorizo fresco) is soft, fresh sausage meat in a casing, like a British banger, and it must be cooked through to kill harmful bacteria. Check the label: if it says “ready to eat” or “cured”, you are safe. If it says “cooking chorizo”, heat it.
Cooking times at a glance
- Whole raw chorizo sausages: 15–20 minutes over medium heat, turning regularly, until the juices run clear and the centre reaches 75°C
- Sliced raw chorizo (1cm rounds): 4–5 minutes in a dry frying pan, flipping halfway
- Diced raw chorizo: 3–4 minutes, stirring, until crisp at the edges
- Chorizo in stews and paella: 20–30 minutes of simmering — but remember the sausage itself must still reach temperature
- Cured chorizo: 0 minutes — slice and serve
How to pan-fry chorizo properly
The secret to great chorizo is starting it in a cold, dry pan. Chorizo releases a spectacular amount of smoky, paprika-stained fat, so added oil is pointless. Lay the slices in a single layer, bring the pan up to medium-high heat and let it render. Two to three minutes per side gives you crisp, caramelised edges and a tender middle.
That rendered fat is liquid gold — don’t tip it away. Toss roasted potatoes through it, use it to fry eggs, or let it coat the base of a paella. Our guide to how long to grill chicken legs covers another meat that rewards patience over fierce heat.
Oven and grill methods
For whole raw chorizo sausages, the oven is the most reliable route: 20 minutes at 190°C (fan 170°C, gas mark 5), turning once. On a barbecue or grill pan, allow 12–15 minutes over medium heat, turning every few minutes so the casing crisps without splitting. Chorizo has a high fat content, so expect flare-ups on a barbecue — keep it over indirect heat.
Cooking chorizo in classic dishes
Chorizo’s real magic shows when it seasons an entire dish with its smoky fat.
Paella and rice dishes
Add sliced cooking chorizo to the pan after softening your onions and peppers, and fry for 3–4 minutes before the rice goes in. The paprika oil stains every grain a gorgeous sunset colour. Just make sure the chorizo gets its full cooking time within the dish — the rice needs 18–20 minutes of simmering, which is plenty.
Stews, fabada and bean dishes
Whole or thickly sliced cooking chorizo can go straight into slow-simmered stews for the full cooking time — 45 minutes to an hour is typical. The sausage flavours the broth while the broth keeps the sausage juicy. Spanish fabada (butter bean stew) is the classic example, and it reheats beautifully the next day.
Tapas: chorizo al vino
The simplest tapas of all: simmer sliced chorizo in red wine for 10–15 minutes until the wine reduces to a sticky glaze. Serve with crusty bread for mopping. It is ready faster than most guests expect from something tasting that good.
Storing chorizo
Raw cooking chorizo should be treated like any fresh sausage: refrigerate and use by the use-by date, or freeze for up to 3 months. Once opened, cured chorizo keeps for 2–3 weeks in the fridge wrapped in greaseproof paper — cling film makes it sweat. An unopened whole cured chorizo keeps for months in a cool, dark cupboard. Sliced cured chorizo from a deli counter should be eaten within 3–4 days.
Food safety: the bit you shouldn’t skip
Raw chorizo is a fresh pork product and must reach an internal temperature of 75°C (or 70°C held for two minutes), the same standard the Food Standards Agency applies to all fresh sausages and burgers. A cheap meat thermometer takes the guesswork out entirely. And because raw chorizo is high in fat, it can look cooked on the outside while still pink inside — always check the centre.
The Food Standards Agency has the full guidance on cooking pork products safely, and the BBC Good Food chorizo glossary is a useful reference for telling the types apart.
FAQs
Can you eat chorizo raw?
Only cured chorizo (chorizo curado) can be eaten without cooking — it is fermented and dried, making it safe like salami. Raw or “cooking” chorizo must be heated to 75°C at the centre before eating.
How do you know when chorizo is cooked?
Sliced chorizo should be crisp and curled at the edges with no raw-looking pink in the middle. Whole sausages should feel firm, run clear juices when pierced, and read at least 75°C on a meat thermometer. For more detail see our guide on how to tell when chorizo is cooked.
Do you need oil to fry chorizo?
No. Chorizo renders so much of its own fat that oil is unnecessary. Start it in a dry pan and you’ll have plenty of cooking fat within a minute or two.
How long does cooked chorizo keep in the fridge?
Cooked chorizo keeps for 3–4 days in a sealed container in the fridge. Reheat it until steaming hot throughout before eating. Unopened cured chorizo keeps for weeks in a cool, dry place.
