You can make a very good, chunkier version of this spread by simply puréeing dried, skinned chouriço (chorizo). This is a richer, fancier version – but is still easy to make – that goes well with eggs or cheese, in sandwiches (I like it with a tangy pickle or two), or it can be stirred into stews. As a real treat, this pâté can elevate a simple lunch of mushrooms on toast – just spread a spoonful or two onto the bread before topping with cooked, garlicky mushrooms.