Roasted Chorizo with Watercress
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes with minimal fuss. Smoky roasted chorizo pairs beautifully with peppery watercress, which is packed with vitamins and minerals that make it such a nutritious choice. The simple vinaigrette brings everything together with bright, bold flavors, and honestly, most of these ingredients are pantry staples I always have on hand. It's elegant enough to serve guests but casual enough for a Tuesday night at home.
Ella x
Ingredients
- 400 gspanish chorizo(sliced into 1/4-inch rounds)
- 150 gfresh watercress(stems trimmed)
- 3garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 2 tbspsherry vinegar
- 1 tspdijon mustard
- 1red onion(thinly sliced)
- 100 groasted red peppers(jarred, drained and sliced)
- 1 tspsea salt
- 1 tspblack pepper
- 2 sprigsfresh thyme
- 3 tbsppine nuts(toasted)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Arrange chorizo slices in a single layer on a baking sheet lined with parchment paper.
Tip: Leave space between slices so they crisp up evenly rather than steaming.
- 2
Roast the chorizo for 20-25 minutes until the edges are caramelized and the slices are slightly curled. The rendered fat will create a rich, flavorful base for the dressing.
Tip: Watch carefully in the final 5 minutes to prevent burning.
- 3
While the chorizo roasts, whisk together sherry vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Slowly drizzle in 3 tablespoons of olive oil while whisking constantly to emulsify.
Tip: The vinaigrette will have a slight tang that balances the richness of the chorizo.
- 4
Remove the chorizo from the oven and carefully transfer to a warm serving plate using a slotted spoon. Reserve 2 tablespoons of the chorizo fat from the baking sheet.
Tip: The oil will still be hot, so use caution when transferring.
- 5
In a large bowl, combine the trimmed watercress, sliced red onion, and roasted red peppers. Drizzle with the reserved chorizo fat and 1 tablespoon of fresh olive oil.
Tip: Toss gently to coat the greens without bruising the delicate watercress leaves.
- 6
Pour the sherry vinaigrette over the watercress mixture and toss to combine. Season with additional salt and pepper to taste.
Tip: The warm oil from the chorizo will slightly wilt the watercress while maintaining its peppery crunch.
- 7
Arrange the dressed watercress on a serving plate and top with the warm roasted chorizo slices. Scatter toasted pine nuts over the top and garnish with fresh thyme sprigs.
Tip: Serve immediately while the chorizo is still warm for the best flavor combination.
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