Roasted Chorizo with Rocket
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but takes barely forty minutes from start to finish. Chorizo becomes wonderfully crispy and fragrant when roasted, and pairing it with peppery rocket creates the perfect balance of rich and fresh. Rocket is packed with vitamins and antioxidants, making it as good for you as it is delicious. The beauty of this dish is its simplicity and low cost just a handful of ingredients that come together into something truly special. A simple sherry vinegar and honey dressing ties everything together beautifully, and honestly, it's become a staple in my kitchen.
Ella x
Ingredients
- 400 gspanish chorizo(sliced into 1cm rounds)
- 150 gfresh rocket
- 4garlic cloves(thinly sliced)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonssherry vinegar
- 1 teaspoonhoney
- ½ teaspoonsmoked paprika
- to tastesea salt
- to tastecracked black pepper
- ½red onion(thinly sliced)
- 1 tablespoonfresh lemon juice
Detail level
Instructions
- 1
Preheat oven to 200°C. Arrange chorizo slices on a baking tray lined with parchment paper, spacing them slightly apart so they can crisp up evenly.
Tip: Pat the chorizo dry with paper towels before arranging for better browning.
- 2
Place the tray in the oven and roast for 20-25 minutes until the edges are caramelized and the chorizo releases its oils. The slices should be slightly curled and deepened in color.
Tip: Shake the tray halfway through cooking for even roasting.
- 3
While the chorizo roasts, heat 2 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and cook gently for 3-4 minutes, stirring frequently until golden and crispy. Transfer to a small bowl and set aside.
Tip: Watch carefully to prevent the garlic from burning, as it will continue to darken after removing from heat.
- 4
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, sherry vinegar, honey, smoked paprika, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
Tip: The dressing should be balanced between tangy and slightly sweet.
- 5
Place the fresh rocket in a large bowl and toss with half of the dressing, then arrange on a serving platter.
Tip: Don't dress the rocket too early or it will wilt before serving.
- 6
Once the chorizo is done, carefully remove it from the oven and let it rest for 2 minutes to cool slightly and allow the oils to set.
Tip: The chorizo will continue to crisp as it cools.
- 7
Arrange the roasted chorizo slices over the dressed rocket bed. Scatter the crispy garlic chips and red onion slices on top.
Tip: Keep some of the warm chorizo oil to drizzle over the top for extra flavor.
- 8
Drizzle the remaining dressing around the platter and serve warm while the chorizo is still hot, creating a beautiful contrast with the cool, peppery rocket.
Tip: This dish is best enjoyed immediately, though it can be assembled up to 10 minutes before serving.
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