Sherry-Glazed Chorizo and Brussels Sprouts

One late night, with brussels sprouts the only fresh produce in the kitchen and Marlena threatening to order pizza, I threw this together, making it up as I went along.

Sherry-Glazed Chorizo and Brussels Sprouts

Surprisingly tasty and balanced, it works.

Dried, Spanish picante chorizo

Makes four small side servings or two larger.

Ingredients:

1 tablespoon olive oil
1/4 pound dried, Spanish, picante chorizo, sliced thin on a bias
3/4 pound fresh brussels sprouts, bottom trimmed and any tough or wilted outer leaves removed
1/2 teaspoon hot paprika (pimentón picante)
1/4 cup dry Spanish Sherry
1 cup chicken stock
1 tablespoon unsalted butter

Sauteing the chorizo

Heat a large saute pan over medium heat. Add the olive oil. Once hot, add the chorizo. Cook, stirring and flipping often, until brown and just starting to crisp, about five minutes. Using a slotted spoon, reserve the chorizo to a paper towel-lined plate.

Sauteing the brussels sprouts

Add the brussels sprouts to the pan and stir to coat in the oil. Add more olive oil if necessary. Saute, stirring often, for four minutes, until the brussels sprouts start to brown.

Deglazing with Sherry

Add the hot paprika and stir to coat. Add the Sherry to deglaze, scrapping the bottom of pan.

Reducing the Sauce

Add the chicken stock. Raise heat to high. Once boiling, lower heat to medium and reduce the liquid, stirring occasionally, until only three tablespoons remain, about 10 minutes.

Add the butter. Cook, stirring, until fully incorporated and a thin sauce remains. Add the chorizo and stir to coat. Remove from heat.

Using a slotted spoon, plate the brussels sprouts. Cover them in the chorizo. Spoon some of the sauce over the sprouts and around the plate. Serve immediately. Pairs well with a semi-dry Alsatian Gewürztraminer.