Nothing makes me pile on mounds of rice on my plate like Chorizo de Bilbao. An intense, Spanish sausage, chorizo de bilbao is so robustly flavored that even a tiny bit goes a long, long way when paired with rice. My favorite is the canned kind where the chorizo comes packed in lard. Because it’s commercially made, I doubt its authenticity, but then, it doesn’t matter to me. What’s important is the rich, intense flavors and crackly, crisp skin that remind me of meals from my childhood. So how can a bento with chorizo in it fail to please, right?
Rice and slices of chorizo, adorned with a small pick for easier eating. That in itself should be more than enough, but why stop there? For the veggie and fruit part, I added a small serving of homemade potato salad. Chockful of shredded chicken, carrots, pineapples and apples, this potato salad always spells comfort for me. The pineapple adds a refreshing sweetness while the apples lend a delightful crunch to the whole thing.
To balance the whole thing, I added a few seedless grapes which were very sweet. To finish it off, I dusted a pack of furikake on the rice, adding interesting textures, colors and flavors to the otherwise plain rice.