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Spicy paprika and chorizo churros

Recettes salées Printemps Été Automne Hiver Plus d’une heure Difficulté facile Casserole
Prep time
10 minutes + 1 hour of rest
Cooking time
10 minutes
45 churros


  1. Boil the water, butter, and salt in a saucepan.
  2. Sift the flour and spicy paprika powder into a large bowl, make a well in the flour, and pour in the boiling mixture.
  3. Mix well with a spatula, then add the eggs.
  4. Let the dough rest for 1 hour.
  5. Heat the oil in a saucepan.
  6. Add the dough to a pastry bag with a serrated tip.
  7. Squeeze the dough directly over the hot oil and use scissors to cut the churros to the desired length.
  8. Cook no more than 2 or 3 churros at a time.
  9. Once cooked, let them drain on some paper towel.
  10. Sprinkle with spicy paprika powder and serve immediately.


  • 25 cl (1 cup) water
  • 60 g (1/4 cup) butter
  • 1 pinch of salt
  • 225 g (1 and 4/5 cups) flour
  • 2 tsp spicy chorizo paprika powder
  • 2 eggs
  • Frying oil




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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