Roasted Pumpkin Seeds With Chorizo and Smoked Paprika Recipe

These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 19, 2020
Pumpkin Seeds With Chorizo and Smoked Paprika

Slice 4 ounces of Spanish-style chorizo into thin disks. Cook over medium-low heat in a medium skillet, tossing frequently, until the chorizo has rendered its fat and is crisp, about 5 minutes. Transfer the chorizo to a plate with a slotted spatula, reserving the rendered fat separately.

Follow the recipe for Basic Roasted Pumpkin Seeds, replacing the oil with rendered chorizo fat and adding a half teaspoon of smoked Spanish paprika. When seeds have cooled, toss them with the crisp chorizo and some chopped fresh parsley.

. Photograph: Vicky Wasik

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.

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.

Recipe Details

Roasted Pumpkin Seeds With Chorizo and Smoked Paprika Recipe

Active 10 mins
Total 90 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. When pumpkin seeds have cooled, toss with crisped chorizo and fresh parsley.

Special equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

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