Sauteed Brussels Sprouts with Chorizo
Ingredients
- 600 gBrussels sprouts (trimmed and halved)
- 100 gChorizo (finely diced)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcPiri-piri chili (seeded and finely chopped)
Method
Sprouts seared until charred on the edges, tossed in smoky red chorizo fat. The scent of fried garlic and reduced white wine brings the authentic Portuguese tavern character.
- 1
Plunge the sprouts into boiling salted water for 5 minutes. They should remain firm. Refresh immediately in ice water to set the green color, then cut them in half.
- 2
In a sauté pan with olive oil, brown the chorizo cubes until the fat renders and colors the oil red. Add the sliced onion, garlic, and piri-piri pepper, let soften without burning.
- 3
Toss the sprouts into the pan, cut side down. Increase the heat. Aim for a deep browning, almost black in spots, to develop the sugars. Sprinkle with smoked paprika.
- 4
Pour in the white wine to deglaze the pan. Stir vigorously until the liquid is almost completely evaporated and coats the sprouts. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- Don't stir the sprouts too much at first: let them caramelize against the pan to get that nutty flavor.
- If you have stale bread, make croutons sautéed in the same fat; it's the tradition.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in a pan with a drizzle of olive oil to restore crispness.
