Chorizo in cider with burnt sprout leaves - Estrella Galicia UK
Daniel Keane, Head Chef from Urban Brewing Dublin, has put together the have perfected brussels sprouts dish with a Spanish twist.
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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
- pepper
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