Type of Chorizo for Spanish Chicken

Our answer

There are two types of chorizo - one is a cured chorizo which does not need to be cooked before it is eaten. It usually sold in larger (salami-sized) sausages. The second type is made from raw, spiced meat and needs to be cooked (it is sometimes known as Mexican chorizo). This is usually sold as smaller, linked sausages and occasionally just the filling alone (this form is what we assume you are referring to as "bulk chorizo").

Nigella uses uncooked linked chorizo in the Spanish Chicken with Chorizo and Potatoes (in the UK she buys them as mini linked sausages) and the baking time is long enough to make sure that the meat is thoroughly cooked (you could also use thickly sliced cured-type chorizo). If you are using the bulk filling then form it into small sausage shapes roughly the size of a cocktail wiener/frank (or about 1 inch long and around 1/2 inch thick), or small patties. It is worth dusting them with a little all-purpose (plain) flour to reduce the risk of the sausage sticking to the sheet pan. You could brown them initially in a frying pan with a little oil, though the oven is quite hot and should brown the sausage sufficiently. You could also flip the sausage pieces over halfway through the cooking time to ensure even browning on both sides.