Brussels Sprouts With Chorizo
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons extra-virgin olive oil
- 8ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces
- 1 ½pounds brussels sprouts, trimmed and sliced 1/4-inch thick
- Salt and pepper
- 3garlic cloves, minced
- ½teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)
- 2tablespoons roughly chopped parsley
Instructions
Step 1
In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.Step 2
Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.Step 3
Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.Step 4
Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.