This Spanish take on roasted pumpkin seeds features smoked paprika and chorizo. We cook the thinly sliced chorizo until crisp and then use the fat in place of oil to toast the seeds until they're burnished and crunchy. A garnish of chopped parsley balances out the smokiness of the sausage and spices.
Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in rendered fat, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- Yield:Makes about 2 cups
- Active time: 10 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 4 ounces (28g) Spanish-style chorizo, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon Spanish paprika
- Fresh parsley, chopped, for garnish
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
Meanwhile, in a medium skillet, cook chorizo over medium-low heat, tossing frequently, until the meat has rendered its fat and is crisp, about 5 minutes. Transfer chorizo to a plate with a slotted spatula and reserve rendered fat.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with rendered chorizo fat and season with salt, pepper, and paprika. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
When pumpkin seeds have cooled, toss with crisped chorizo and fresh parsley.