Brussels Sprouts With Chorizo

Name: Brussels Sprouts With Chorizo
Total time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces; 1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick; Salt and pepper; 3 garlic cloves, minced; 1/2 teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet); 2 tablespoons roughly chopped parsley

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Total: 20 minutes

Servings: 6

Author : David Tanis

brussels sprouts chorizo pimenton

Ingredients

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2 tablespoons extra-virgin olive oil8 ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thickSalt and pepper3 garlic cloves, minced1/2 teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)2 tablespoons roughly chopped parsley

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Instructions

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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.