Roasted Chorizo with Spinach
Prep
12 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under 40 minutes and tastes way more impressive than the effort requires. The chorizo gets beautifully caramelized while the spinach wilts into all those savory, smoky flavors. What I love most is that spinach is packed with iron and nutrients, so you're getting something genuinely good for you alongside something absolutely delicious. The combination of sherry vinegar and smoked paprika gives it this Spanish flair that makes even a simple weeknight feel a bit special.
Ella x
Ingredients
- 340 gspanish chorizo(sliced into 1/4-inch rounds)
- 1893 mlfresh spinach(loosely packed)
- 4garlic cloves(minced)
- 1 mediumred onion(thinly sliced)
- 1 teaspoonsmoked paprika
- 2 tablespoonssherry vinegar
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonspine nuts(toasted, optional)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Arrange chorizo slices in a single layer on a baking sheet lined with parchment paper.
Tip: Don't overlap the chorizo too much—this allows the edges to crisp up beautifully.
- 2
Roast the chorizo for 15-18 minutes, stirring halfway through, until the edges are deeply browned and the fat has rendered out.
Tip: The chorizo will continue to crisp as it cools, so remove it slightly before it looks completely done.
- 3
While the chorizo roasts, warm olive oil in a large skillet over medium heat. Add the minced garlic and sliced red onion, cooking for 2-3 minutes until fragrant and softened.
Tip: Watch the garlic carefully to prevent it from burning.
- 4
Add the spinach in batches to the skillet, stirring gently after each addition until it wilts into the pan. This should take about 4-5 minutes total.
Tip: Fresh spinach reduces dramatically in volume, so don't be intimidated by the large initial amount.
- 5
Sprinkle the smoked paprika over the spinach and stir to distribute evenly. Season with salt and black pepper to taste.
Tip: The paprika adds depth and complements the chorizo's smokiness perfectly.
- 6
Transfer the roasted chorizo to the skillet with the spinach. Drizzle the sherry vinegar over everything and toss gently to combine all ingredients.
Tip: The vinegar adds a bright acidity that balances the richness of the chorizo.
- 7
Divide the roasted chorizo and spinach mixture among serving plates. Garnish with toasted pine nuts if desired, and serve immediately while still warm.
Tip: This dish is best enjoyed fresh from the pan, while the chorizo is still crispy.
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