['3 ounces Spanish chorizo, finely chopped', '1 stick of butter, softened', 'Zest and juice of 1 lemon', '1/2 cup flat-leaf parsley leaves, coarsely chopped', 'Salt']
Put the softened butter in a bowl.
In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt, if desired, and serve.
The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.
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