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IMPOSSIBLETM CHORIZO AND CLAMS Recipe

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Try this Impossible™ Chorizo and "Clams" Recipe made with Impossible™ Burger
START COOKING!
  • 4

    Servings
  • Not Too Tricky
  • 17

    Ingredients
  • 30 min

    Preparation
  • 60 min

    Cooking
  • 90 Total Time

    Total Time

This recipe asks you to make your own Impossible Chorizo, and it's easier and more fun than you might think! Chorizo is typically made from pork, but beef is also a common base, and using Impossible™ Burger makes it even better. The key to making a good Chorizo mixture is to toast the spices first. This process releases the flavors before you mix them with the Impossible Burger. One thing to keep in mind here: the Chorizo you just made is going to taste better if you let the mixture sit covered in the refrigerator overnight—which makes this a perfect dish for those who do menu planning. When you’re going through the ingredients list, one thing you’ll notice immediately: no clams! Instead, we use arame seaweed, which gives you a hint of the flavor of clams without requiring you to include them. Arame seaweed is a variety of kelp commonly used in Japanese cuisine and is sold dried. You’ll soak the arame in cold water and then mix it with your Impossible chorizo. Congratulations on making your first batch of Impossible Chorizo. It won’t be your last. Now, about making your own pasta at home… well, we can go into that later. Enjoy!

17 Ingredients

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  • 1 Package Impossible Burger
  • 2 Tablespoons Paprika
  • 1 Teaspoon Crushed Red Pepper
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Clove
  • 2 Tablespoons White Wine
  • 1/2 Ounce Arame Seaweed
  • 0.25 White Onion
  • Salt To Taste
  • 10 Cloves Garlic
  • 1 Tablespoon Smoked Paprika
  • 1/2 Teaspoon Coriander
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Ginger Powder
  • 1 Tablespoon Oregano
  • 6 Tablespoons Butter
  • Fresh Pasta
5 steps
  1. MIX THE IMPOSSIBLE CHORIZO

    Ingredients used

    • 1 Package Impossible Burger
    • 2 Tablespoons Paprika
    • 1 Teaspoon Crushed Red Pepper
    • 1/2 Teaspoon Cumin
    • 1/2 Teaspoon Clove
    • 2 Tablespoons White Wine
    • 0.25 White Onion
    • 10 Cloves Garlic
    • 1 Tablespoon Smoked Paprika
    • 1/2 Teaspoon Coriander
    • 1/2 Teaspoon Black Pepper
    • 1/4 Teaspoon Ginger Powder
    • 1 Tablespoon Oregano

    Toast all spices in a dry pan over medium heat until fragrant. Let cool. Mix Impossible™ Burger, toasted spices, oregano, 8 garlic cloves, and white wine in a large bowl with your hands until completely mixed. Cover and refrigerate (overnight if possible).

  2. PREP INGREDIENTS

    Ingredients used

    • 1/2 Ounce Arame Seaweed

    Boil a large pot of salted water for your pasta. At the same time, soak arame seaweed in cold water for 10 mins to rehydrate, remove and reserve soaking liquid. Dice the white onion and mince remaining 2 cloves garlic.

  3. COOK THE IMPOSSIBLE CHORIZO

    Remove Impossible chorizo from the fridge and cook through. Remove from the pan and set aside. In the same pan sauté chopped onions and garlic in 3 tablespoons of the butter until translucent. Cook the pasta according to instructions. Add chorizo and arame to garlic/onion mix. *Want to make it plant-based? Use plant-based butter!

  4. ASSEMBLE

    Ingredients used

    • 6 Tablespoons Butter

    Add remaining 3 tbsp of butter and a splash of Arame soaking liquid to the chorizo. Serve over fresh pasta.

  5. SERVE, SHARE, AND ENJOY

    Makes 4 servings.