Roasted Chorizo with Leek

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the chorizo pieces dry with paper towels to help them brown evenly.

   Tip: Drying the chorizo prevents steaming and helps achieve a caramelized exterior.

2. 2

   Spread the sliced leeks on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with half the salt and pepper. Toss to coat evenly.

3. 3

   Distribute the chorizo pieces among the leeks, ensuring they're in a single layer. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with smoked paprika and thyme sprigs.

4. 4

   Roast in the preheated oven for 20 minutes, stirring halfway through, until the leeks are golden and tender and the chorizo is caramelized.

   Tip: Stir at the midway point to ensure even cooking and prevent the garlic from burning later.

5. 5

   Remove the sheet from the oven and scatter the sliced garlic over the top. Return to the oven for 3-4 minutes until the garlic is golden and fragrant.

   Tip: Add garlic in the final minutes so it crisps without becoming bitter.

6. 6

   Drizzle the sherry vinegar over the hot roasted vegetables and chorizo, season with remaining salt, pepper, and red pepper flakes if desired. Toss gently to combine.

   Tip: The warm pan helps the vinegar develop into a light glaze that brings brightness to the dish.

7. 7

   Transfer to a serving platter and enjoy warm or at room temperature as a side dish or appetizer.

   Tip: This dish is delicious served with crusty bread to soak up the flavorful juices.