Sauteed Brussels Sprouts with Chorizo

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 294
• Protein: 12 g
• Carbs: 17 g
• Fat: 17 g

Ingredients

• 600 g Brussels sprouts ( trimmed and halved )
• 100 g Chorizo ( finely diced )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Piri-piri chili ( seeded and finely chopped )

Instructions

1. Blanch the sprouts

   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. Brown the chorizo and aromatics

   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. Sauté the vegetables

   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. Deglaze and finish

   Pour in the white wine to deglaze the pan. Stir vigorously until the liquid is almost completely evaporated and coats the sprouts. Adjust seasoning.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat in a pan with a drizzle of olive oil to restore crispness.