Roasted Chorizo with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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.