Roasted Chorizo with Garlic
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes like you spent all day in the kitchen. Spanish chorizo is naturally flavorful and affordable, so you don't need much else to make something impressive. The garlic cloves roast until they're sweet and mellow, and the whole thing gets infused with smoky paprika and a splash of sherry. Plus, garlic is packed with immune boosting compounds that make this dish as good for you as it is delicious. It's the kind of simple, rustic meal that reminds me why I love cooking at home.
Ella x
Ingredients
- ½ kgspanish chorizo sausages(cut into 1-inch thick rounds)
- 12garlic cloves(peeled and left whole)
- 3 tablespoonsextra virgin olive oil
- 4fresh thyme sprigs
- 1bay leaf
- 1 teaspoonred pepper flakes
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 237 mldry sherry
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the chorizo pieces dry with paper towels to help them crisp up during roasting.
Tip: Drying the chorizo prevents steaming and allows for better caramelization.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chorizo rounds in a single layer and sear for 2-3 minutes per side until browned. Remove to a plate.
Tip: Don't overcrowd the pan; work in batches if needed for even browning.
- 3
In the same skillet, add the whole garlic cloves and sauté for 1 minute, stirring occasionally, until fragrant and lightly golden.
Tip: Watch the garlic carefully to prevent burning.
- 4
Return the chorizo to the skillet and stir in the thyme, bay leaf, red pepper flakes, smoked paprika, salt, and black pepper. Toss everything together for about 30 seconds to coat evenly.
- 5
Pour the dry sherry over the mixture, scraping up any browned bits from the bottom of the skillet, and bring to a gentle simmer.
Tip: The sherry adds depth and helps deglaze the pan for extra flavor.
- 6
Transfer the skillet to the preheated oven and roast uncovered for 12-15 minutes until the garlic is soft and golden, and the chorizo edges are crispy.
Tip: The mixture should be bubbling gently; if it's too dry, add 2 tablespoons of water.
- 7
Remove from the oven and let rest for 2 minutes. Discard the bay leaf and thyme sprigs before serving.
Tip: The residual heat will continue to soften the garlic slightly.
- 8
Transfer to a serving bowl and drizzle with any remaining pan juices. Serve warm with crusty bread for soaking up the flavorful oil.
Tip: This dish is best enjoyed immediately while the chorizo is still warm and crispy.
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