Chorizo in cider with burnt sprout leaves - Estrella Galicia UK
Perfect brussels sprouts with a Spanish twist, roasted and topped with chorizo-infused cider sauce—ideal for any tapas feast. Serve with bread and beer.
Ingredients
- 300g semi cured chorizo, chopped
- 2 shallots, finely sliced
- 1 large clove of garlic
- 200ml dry cider
- 1 tsp smoked paprika (pimentón de la Vera)
- 30g chopped parsley
- 4 Brussels sprouts
- Olive oil
- Salt and pepper
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