Roasted Chorizo with Bean Sprout Medley

Instructions

1. 1

   Preheat your oven to 425°F. Arrange chorizo slices in a single layer on a baking sheet lined with parchment paper.

   Tip: Don't overlap the chorizo slices so they roast evenly and crisp up nicely.

2. 2

   Roast the chorizo in the preheated oven for 12-15 minutes until the edges are slightly darkened and the fat has rendered.

   Tip: The chorizo will continue to crisp as it cools, so remove it when it's just turning golden.

3. 3

   While the chorizo roasts, heat olive oil in a large skillet over medium-high heat and add the sliced garlic.

   Tip: Listen for gentle sizzling—don't let the garlic burn or it will taste bitter.

4. 4

   After the garlic becomes fragrant (about 1 minute), add the red onion slices and cook for 3 minutes until they begin to soften.

   Tip: Stir occasionally to ensure even cooking.

5. 5

   Add the bean sprouts to the skillet along with smoked paprika, sea salt, and black pepper. Toss constantly for 4-5 minutes until the sprouts are lightly wilted but still crisp.

   Tip: High heat and constant movement prevent the sprouts from becoming mushy.

6. 6

   Remove the roasted chorizo from the oven and add it to the skillet with the bean sprout mixture.

   Tip: The residual heat will help combine all the flavors.

7. 7

   Drizzle sherry vinegar over the entire mixture and add fresh thyme sprigs. Toss everything together for another minute.

   Tip: The vinegar adds brightness and cuts through the richness of the chorizo fat.

8. 8

   Transfer to a serving platter, remove thyme sprigs, and serve immediately while still warm.

   Tip: This dish is best enjoyed fresh, but leftovers can be reheated gently in a skillet.