Roasted Chorizo with Pea

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the chorizo slices dry with paper towels to remove excess moisture, which will help them crisp up beautifully.

   Tip: Dry chorizo crisps faster and develops better caramelization.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chorizo slices in a single layer and sear for 2-3 minutes per side until edges are golden and oil begins to render.

   Tip: Don't overcrowd the pan; work in batches if necessary.

3. 3

   Add the sliced red onion to the skillet and sauté for 3 minutes until softened. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

   Tip: This builds flavor depth through the Maillard reaction.

4. 4

   Pour in the white wine if using, scraping up any browned bits from the bottom of the pan. Allow it to reduce by half, about 2 minutes.

   Tip: The wine adds acidity and depth; skip if you prefer a milder flavor.

5. 5

   Stir in the thawed peas and fresh thyme sprigs. Season with sea salt and black pepper to taste. Squeeze fresh lemon juice over the mixture.

   Tip: Lemon juice brightens all the flavors and complements the smokiness of chorizo.

6. 6

   Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until the peas are heated through and the chorizo is crispy at the edges.

   Tip: The high heat will finish cooking the chorizo and slightly caramelize the peas.

7. 7

   Remove from the oven and discard the thyme sprigs. Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley.

   Tip: Fresh herbs add brightness and color to the finished dish.

8. 8

   Serve immediately while the chorizo is still warm and crispy, drizzled with the pan juices.