Coles de Bruselas con Chorizo

Chorizo palacios: When you taste chorizo for the first time you understand why it is a national obsession in Spain. All natural, dry-cured pork sausage is made with Spicy smoked paprika from the La Vera valley in Western Spain. Other ingredients are, garlic and salt. that's it. Brussel sprouts and chorizo make a great combination, other ingredients on the dish are lemon and butter. People love it, is one of the classics in our winter menu!

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3 tbsp /40g extra virgin olive oil    

6 oz / 182g trimmed & halved Brussels sprouts (full pint)

1 oz / 28g small diced Chorizo Palacios    

4 fl oz / 109g chicken stock    

1 oz /28g  diced, unsalted butter   

1/2 tsp of kosher salt

1.2 tsp sal de mar

1/2 fl oz /15g lemon juice    

1 tbsp finely chopped chives

Before service:

1.Trim the bottom of the brussel sprouts and cut in half (top to bottom). Portion into 6 oz containers (pint containers)

2. Small dice, 1/4 inch, Chorizo Palacios.

3. Small dice the unsalted butter.

4. Bring chicken stock to a boil. Keep warm for service.

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For service:

1. In a large saute pan, heat the olive oil and place brussels sprouts cut-side down in hot oil.

2. Season with salt. Sear until they are caramelized. about 2 minutes. The brussels sprouts need to be deep golden brown

3. Add diced chorizo and mix well for 10 seconds.

4. Add the chicken stock and the butter.

5. Cook until the chicken stock has reduced to a "nappe"- saucy texture (would coat a spoon).

6. Add a tbsp lemon juice at the end to bring brightness to the dish. Garnish with sal de mar and chopped chives.

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• Do not overcook the chorizo, should be briefly heated only!
• Brussels should be dark and golden brown.
• Don’t overheat the oil otherwise the bruselas will burn
• Reduce the chicken stock BEFORE adding the butter so the sauce coats the brussels